This works well for lunch or a light dinner, the combo of beetroot, sweet potato and feta works really well with the freshness of mint and crunch of pine nuts.
Serves 3 – 4 depending on appetite!
- 4 x small sweet potatoes
- Pack of cooked beetroot in vinegar
- Block of low fat Feta Cheese
- Handful of Pine nuts
- Bunch of Fresh Mint
- Baby Spinach Leaves
- Salt and Pepper
- 2 tablespoon of garlic infused olive oil
Dressing
- 1 Tablespoon of Coarse-Grain Mustard
- 3 Tablespoon Extra Virgin Olive Oil
- Salt and Papper
- 1 Tablespoon Red Wine Vinegar
Begin by peeling and slicing your sweet potatoes into roughly same sized wedges, put on baking tray and pour over the garlic infused olive oil and season well. Roast for around 20 minutes at 180 – 200 degrees Celsius until softened and slightly browned.
Next slice your beetroot into chunks and add to a large bowl, finely slice the leaves from the bunch of mint and add to the bowl with a handful of pine nuts.
Make your dressing next, whisk well to combine and pour over the beetroot, mint and pine nuts, stir well. Once your sweet potatoes are cooked add to the bowl as well and stir to mix.
When you’re ready to serve, put a few handfuls of baby leaf spinach on the plate, add the beetroot, sweet pot and pine nuts and finally crumble over the feta cheese.
palmernoms 