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Sweet Potato & Beet Salad (Vegetarian & Gluten, Grain Free) From Front Close Up On A Plate
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Sweet Potato & Beet Salad (Vegetarian & Gluten Free)

This is a delicious, flavorful and beautiful sweet potato and beet salad that is perfect to serve as a side dish or main course.
Course Lunch, Side Dish
Cuisine All around
Keyword Easy, Gluten-Free, Healthy, vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1 plate

Ingredients

  • 1 medium Sweet potato washed and cut into wedges
  • 1 Red beetroot washed and quartered
  • 1 Yellow beetroot washed and quartered
  • 1 Polka beet washed and quartered
  • 1 package Feta cheese crumbled
  • 1 tbsp Capers
  • 1-2 hands full of Green leafs
  • 5-6 Mint leafs finely chopped
  • 1/2 Lemon juice, to top
  • Salt
  • Olive oil (optional)

Instructions

  • Bring water to a boil in a pot with some salt.
  • Remove the root from the beets and dice them. Add the beets to the boiling water. Lower the heat and let them shimmer for 25-35 minutes, until they are al dente or soft (depending on how you prefer them).
  • Preheat the oven to 200 degrees Celsius.
  • Cut the sweet potato into wedges and place on a parchment covered baking sheet. Sprinkle with olive oil (if using, I did not use it). Bake for 15-20 minutes, until soft and golden brown.
  • When the beets are done drain them and run under water for a few seconds. Let them cool for just a few seconds then remove the peel.
  • Place green leafs on a plate.
  • Top with baked sweet potatoes, cooked beets, capers, crumbled feta cheese, lemon juice and chopped mint leafs. Serve warm!