Beetroot Salad 

Bright, earthy, and slightly sweet. Roasted sweet potato brings warmth, while the pickled beetroot cuts through with acidity. Finished with fresh basil, this is simple, clean, and balanced.

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Ingredients

1. Salad

• 300 g pickled beetroot (or freshly cooked)

• 500 g sweet potato

• 10 g fresh basil leaves

2. Seasoning

• Salt

• Freshly ground black pepper

• 2 teaspoons olive oil

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Instructions

Preheat the oven to 200°C.

Peel the sweet potatoes if preferred, then cut into small, even cubes.

Place the sweet potato on a baking tray. Season with salt and black pepper, then drizzle lightly with the olive oil. Toss to coat evenly.

Roast for about 20 minutes, or until tender and lightly caramelised.

While the sweet potato is roasting, cut the pickled beetroot into similar-sized pieces.

Finely slice or tear the fresh basil.

Once the sweet potato is done, remove from the oven and allow it to cool slightly, or use warm.

Combine the roasted sweet potato, beetroot, and basil in a bowl and mix gently.

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Notes

• Can be served warm or cold

• Keeps well for a few days

• Ready-cooked beetroot keeps it quick and easy