Roast Sweet Potato Beetroot Salad
Ingredients
- 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)
How to make it
- Preheat oven to 180°C
- 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.
- Remove beetroot after 40 minutes and allow to cool before peeling under running water (skin should slide off easily). Chop into quarters.
- 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.
