Serves = 4
- 1 x sweet potato, large
- 2 x beetroot, fresh
- 100g rocket
- 100g baby spinach
- 100g reduced fat feta cheese
Dressing:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Red wine vinegar
- 1 teaspoon mustard powder
- 1 teaspoon dried thyme
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Sweet Potato, Beetroot and Feta Salad
A versatile salad, perfect as a side or as a meal on its own
45
mins
7
ingredients
$2.71
/ person
Gear
Ingredients
It’s this easy
Scrub sweet potato and beetroot well.
Chop sweet potato and beetroot into 2 cm chunks, leaving the skin on. Toss in a bowl with the olive oil so that they are evenly coated.
Preheat the air fryer to 180C. Tip the sweet potato and beetroot into the air fryer basket. Cook for 20-25 minutes. As they are cooking remove the basket and give it a good shake. Do this 3-4 times during cooking so that they cook evenly.
Remove the sweet potato and beetroot from the air fryer and allow to cool to a warm temperature.
In a bowl, combine the rocket/spinach mix, roast vegetables, and salad dressing.
Crumble feta over the top of the salad.
Tweaks
- White potato, pumpkin or carrots would work well in place of the sweet potato
- No air fryer? You can roast the sweet potato and beetroot in the oven instead. Preheat oven to 200C. Place sweet potato and beetroot on an oven tray, evenly spaced, and drizzle with olive oil so that they are evenly coated. Roast in the oven for 30 minutes until browned and you can pierce easily with a fork.
Notes
Nutrition information (per serve):
Energy (1110kJ)
Protein (12.5g)
Total fat (8.8g)
Saturated fat (3.1g)
Carbohydrate (30.1g); Starch (16.1g), Sugars (14.0g), Added sugars (0.0g), Free sugars (0.0g)
Dietary fibre (7.8g)
Sodium (351mg)
Calcium (229mg)
Iron (3.1mg)
