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
A versatile salad, perfect as a side or as a meal on its own
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.
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)