This delightful dish is a symphony of sweet, savoury, and tangy notes, all beautifully harmonized by the crunch of fresh herbs and the pop of pomegranate seeds.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Sweet Potatoes Beet Roots Salad
Servings: 4 People
Ingredients
- 2 Large Sweet Potatoes , peeled and cut into small chunks of 3-4cm and in wedges
- 3 Large Beet Roots , peeled and cut into small chunks of 3-4cm
- 100 g Feta Cheese , finely crumbled
- 3 Scallions , green and white parts, thinly sliced
- ½ cup Fresh Coriander , roughly chopped
- 2 tbsp Capers , roughly chopped
- 2 tbsp Pomegranate Seeds
- 2 dry Bay Leaves
- ½ tsp Fine Sea Salt
- ½ tsp freshly cracked Black Pepper
For the Dressing:
- 25 ml White Wine Vinegar
- 1 tsp Honey
- 1 tsp Dijon Mustard
- ½ tsp dry Coriander , ground
- 40 ml EVOO , Extra Virgin Olive Oil
- 1 tsp Sea Salt
- ½ tsp freshly cracked Black Pepper
Instructions
- We start by making the dressing where we add in glass bowl the all the ingredients except of the oil. Then start pouring slowly the oil and whisk at the same time for a nice emulsification. Keep aside.
- Place a medium pot or casserole on medium heat and fill 2/3 with water. When it comes to a boil add the sweet potato chunks along with the bay leaves and simmer for 12’. Remove with a slotted spoon and keep aside.
- In the same pot with the boiling water add the beet roots and cook for 20’. Drain and keep aside.
- Get a large serving bowl and add the sweet potatoes along with the beet roots. Add the scallions, coriander, capers and season with the salt and pepper. Mix gently, add the feta cheese, half the pomegranate seeds and pour the dressing. Mix again, add the remaining pomegranate seeds and serve.
