I’ve gone a bit mad for this salad over the past few days, knocking up versions of it for sides on a bbq or as a quick healthy lunch. I’ve always been a bit funny about beetroot, I didn’t like it, I still grimace a little when I see it pickled or rather smell the pickling liquor. My mum and dad seemed to religiously eat this in cheese salad sandwiches on a Saturday lunchtime and I used to hover round my dad as he made sandwiches making sure mine went no where near the stuff. My partner loves the stuff too, gobbling up the pickled stuff straight from the jar as a midnight snack, bleurghhh. Anyway my tastes have matured and as I often see the stuff finely shredded in salads you can buy in the shops and rather enjoying said salads I thought it was high time I got over my fear and grated this heavenly super food into my salads. It’s a bit of a revelation of taste, it’s sweet and crunchy and that purpley pink dye is rather charming when mingled with other salad veg and the salty, fresh feta.
So here it goes…
Serves 2 as a lunch
- 1 sweet potato, washed and unpeeled, cut into square dice (about 1 and 1/2 cm)
- 1 beetroot, grated
- 1 carrot, grated
- 2 spring onions, finely chopped
- A large handful of baby spinach
- a 3rd of a bar of Feta
For the dressing:
- 1 tablespoon of sherry vinegar
- 1 tablespoon of olive oil
- half a teaspoon of agave syrup or honey or sugar
- salt and pepper
Heat an oven to about 220 degrees. Chuck your sweet potato chinks in a tray, drizzle with oil, season generously and toss together to coat. Cook your sweet potatoes for about 20 min until tender and slightly browned. Set aside.
Combine your grated veg, spring onions, spinach. Add warm sweet potatoes. Mix dressing and pour over and toss. Crumble in feta. Toss lightly. Serve.
This is so delicious, I had it again today with out the sweet potato and was thinking about mixing in some fried chorizo chinks for a more meaty treat another time. If you are afraid of beetroot, try this, it’s really not half as bad as you think, promise.