Roast Sweet Potato Beetroot Salad with Whole Egg Mayonnaise

Preparation Time : 20 Minutes
Cooking Time : 65 Minutes
Serves : 4-6
Difficulty : Easy

Roast sweet potato and beetroot salad w dijonnaise 1000x600


6 small beetroot, whole skin on
2 large sweet potatoes, skin on and cut into 10cm long wedges
2 small Spanish onions, cut into wedges
400g tin chickpeas
4 cloves garlic, still in skin
Olive oil spray
200g mixed leaf salad
1 tbsp extra virgin olive oil
Praise Whole Egg Mayonnaise
1 tsp sumac (lemon pepper if unavailable)


  1. Preheat oven to 180°C
  2. Wrap the beetroot in aluminium foil and place on a baking tray. Place sweet potato and onion wedges, chickpeas and garlic cloves in a shallow roasting dish. Spray with olive oil and season. Place both trays in oven, after 15 minutes give the roasting dish a gentle shake up and return to the oven for another 10 minutes. Remove once wedges are roasted and tender and chickpeas have a crunch to them. Leave to cool.
  3. Remove beetroot after 40 minutes and allow to cool before peeling under running water (skin should slide off easily). Chop into quarters.
  4. Toss mixed leaves in a tablespoon of extra virgin olive oil and arrange on serving platter with roasted vegetables. Add a fresh grind of salt and pepper before dressing with Whole Egg Mayonnaise and a sprinkle of sumac.

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