The sweet flavours of beetroot and sweet potato just scream to be paired with the strong pepper flavours of rocket. Serve this warm salad as a healthy weekend lunch, or as a side dish for a bigger spread.
SERVES 4
- 4 handfuls of rocket
- 4 small beetroot, peeled
- 2 sweet potatoes, peeled
- ½ pack of good feta
- 5 sprigs of thyme
- 1 tsp honey
- ½ lemon, juiced
- 3 tbsp olive oil
METHOD
1. Pre-heat the oven to 180 ˚C/fan 170˚C.
2. Roughly chop the peeled sweet potato and beetroot, and place in a roasting dish with 2 tbsp olive oil, bake for 35 min until soft.
3. Remove from oven, and leave to cool for 5 min.
4. Meanwhile make the vinaigrette by combining the remaining oil with the lemon juice, honey and thyme.
5. Crumble the feta over the roast vegetables, pour over the vinaigrette and top with rocket leaves.
6. Serve warm.