Beetroot and sweet potato salad (GF and DF)
A salad with fresh ingredients is one of my favourite meals. This beetroot and sweet potato salad can be served by itself or with added chicken. Enjoy the earthy sweetness of the roasted beetroot complimenting the creamy texture of the sweet potatoes. Tossed with a tangy vinaigrette and finished with a sprinkle of fresh herbs, this salad is a delightful blend of colours, textures and taste.
Ingredients
1 beetroot, baked and peeled
1 sweet potato, baked and peeled
2 cups baby spinach
¼ cup fresh continental parsley, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Method
Dice the beetroot and sweet potato into 1cm cubes.
In a small bowl, mix the olive oil and balsamic vinegar.
Build your salad by adding the baby spinach to a bowl, followed by the beetroot and sweet potato, continental parsley and drizzle with the dressing.
Enjoy!