The Best Salad Ever!

25 Jan

And no, that’s not hyperbole. This salad takes humble beetroot and sweet potato and lifts them to new realms of greatness, combining them with tangy chevre, spicy rocket, and savoury, crunchy pine nuts. This colourful mix is the perfect winter salad, and you should make it right now!

Beetroot and Sweet Potato Salad (adapted from Angela Hartnett in the Guardian)

Serves 2 as a main course, 4 as a starter

1 big sweet potato, peeled and cut into 5-cm chunks
1 sprig thyme
1 bay leaf
1 vacuum-packed package beetroot, contents cut into quarters or eighths, depending on size
1 small bag rocket (or rocket salad)
100g chevre blanc, crumbled
30g pine nuts, toasted on the hob

3 parts extra virgin olive oil
1 part red wine vinegar
2 teaspoons wholegrain mustard

Preheat the oven to 200C. In a roasting tray, toss the sweet potatoes with neutral oil, salt and pepper, bay leaf, and thyme. Roast until fork-tender, around 25-30 minutes.

Meanwhile, do the rest of your prep. Cut up the beetroot and goat’s cheese, toast the pine nuts, and whisk the vinaigrette ingredients together in a small bowl.

Once the sweet potato is done, toss it, the beetroot, the rocket, and the vinaigrette together in a big-enough salad bowl. Divide the salad onto plates and sprinkle with the pine nuts and goat’s cheese.



One Response to “The Best Salad Ever!”

  1. Tom January 25, 2012 at 8:35 PM #

    It really is spectacular. It has turned my day around, and I had to go to Croydon first thing,

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