BEETROOT, BUTTERNUT AND SWEET POTATO SALAD

AvatarCaxton magazines staff
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Terri Coyle of boutique eatery JennaVIVA (jennaviva.co.za) uses edible flowers and chives to add colour to this hearty salad. 

BEETROOT, BUTTERNUT AND SWEET POTATO SALAD

INGREDIENTS

  • 4 large sweet potatoes or 6 small to medium ones
  • 150g beetroot
  • 150g butternut
  • extra virgin olive oil
  • fresh garlic clove (optional)
  • 1 packet rocket leaves
  • 1 packet baby lettuce leaves
  • 150g green beans, cleaned and blanched
  • 1 large red onion, sliced
  • medium-size tub of feta cheese, cubed
  • handful of Rosa tomatoes, halved and lightly oven roasted to soften
  • coarse sea salt, to taste
  • balsamic vinegar or vinaigrette dressing (optional)
  • pansies and whole chives, for garnish

METHOD

1. Clean and cut the sweet potatoes, beetroot and butternut into pieces then oven grill until soft.
2. Lightly rub the inside of a salad bowl with olive oil and if desired, a fresh garlic clove. Toss the salad ingredients together in the bowl.
3. Sprinkle lightly with salt and dressing and serve garnished with pansies and chives.

This recipe serves 6.