Roast Sweet Potato and Beetroot Salad

GF, DF, V + RSF - Serves 4

Ingredients:

Walnut Pesto:

  • 1/4 cup walnuts

  • 1 cup basil leaves

  • 1 garlic clove

  • 1 tbsp lemon juice

  • 2 tbsp olive oil

  • Salt and pepper to taste

Salad:

  • 1 large sweet potato peeled and diced (2x2cm chunks)

  • 4 beetroot peeled and diced same size as the potato

  • Olive oil

  • Cos lettuce

  • 250gm cherry tomatoes halves

  • 1 lebanese cucumber diced

  • 1 spring onion diced

Method:

  1. Preheat your oven to 180 degrees C and line a baking tray.

  2. In a bowl add your sweet potato and beetroot, 1 tbsp olive oil and mix together.

  3. Spread out over the baking tray and place in the oven and bake for around 30 minutes or until cooked.

  4. While this cooks prep your salad ingredients and add to a large salad bowl.

  5. Add all your pesto ingredients into a blender and blitz together.

  6. Add the pesto into your salad and set aside.

  7. Once the potatoes are cooked, remove and add to your salad. Mix together ensuring the pesto coats all of the ingredients.

  8. Divide amongst bowls and enjoy!

    • If making for meal prep, store the potato separate to your salad in the fridge and add just before serving.

LunchEmma Cathiehealthy lunch, wholesome salad, nourish bowlComment