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    Home » VEGANUARY

    Chinese-Spiced Beetroot & Sweet Potato Salad

    Published: January 18, 2022 · Updated: April 6, 2022 by Ieva · This post may contain affiliate links · 5 Comments

    Jump to Recipe

    A salad like no other, this recipe brings the best of the two worlds – traditional Western root vegetables with the Eastern spice! Moreish, filling and full of exhilarating flavours, this Beetroot & Sweet Potato Salad is wonderful for the cold winter nights as well as an al-fresco summer lunch! The sticky sweetness of the homemade hoisin sauce, the warm spiced roasted vegetables and fresh crunchy salad leaves create the perfect harmony in the dish, that you will want to make again and again!

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    Have a look at your spice cupboard. Are there any spices that you once bought for a particular recipe and then the rest of it stayed in the cupboard for months, neglected and purposeless? We do that sometimes, but once I realise that I have something that I hardly ever use, I start seeing it as a challenge to create new recipes. That’s what happened with the Chinese five-spice. I had it for a few months and every time I opened the cupboard it kept screaming out to me: “Use me!”. So I started thinking of ingredients it may go well with (besides duck, of course!) and that’s how this Chinese -Spiced Beetroot and Sweet Potato Salad recipe was born.

    When Seb first tasted it, his comment was: “It’s unusual! In a good way!”. And I agreed. One of the most rewarding things for me when I cook is coming up with a pairing that is not necessarily conventional, or at least not common. But we certainly feel that the sweet root vegetables, like sweet potato, beetroot, carrots and parsnips go very well with the Chinese five-spice. We hope you will give this salad a go! And if you do, let us know what you thought of the combination! 🙂

    We often make salads as a main course. And the challenge is to find ingredients that will make the salad both delicious and filling enough! Sweet Potato is one of those ingredients and we use it extensively in our vegetarian salads. So if this Chinese Spiced Beetroot & Sweet Potato Salad is not for you, here are some of our other favourites:

    • Vegan Tex-Mex Bowl with Sweet Potatoes
    • Goats’ Cheese & Sweet Potato Salad with Cranberries
    sweet potato salad

    How to Make our Spicy Beetroot & Sweet Potato Salad?

    Preheat the oven to 200C Fan. Wash and cut your sweet potatoes into 1.5cm chunks (you can leave the skin on).

    Place the cubed potato into a large bowl. Then drizzle with olive oil and sprinkle with a teaspoon of Chinese Five Spice. Mix to coat. Spread the potato onto a large baking parchment-lined baking tray and roast for 15 minutes.

    In the meantime, mix the soy sauce, rice vinegar, caster sugar, tomato paste and ginger in a small bowl.

    Cut the cooked beetroot into quarters. Sprinkle the remaining ½ teaspoon of Chinese five-spice on the beetroot and mix to coat.

    Once the potatoes have been roasting for 15 minutes, add the beetroot to the same baking tray and drizzle everything with the marinade prepared earlier. Return the vegetables to the oven for another 10 minutes, or until sweet potato is cooked through.

    Slice the cucumber, slice the spring onion on the diagonal and cut the avocado into small cubes (squeeze a little lemon juice over the avocado to prevent it from browning). In a large bowl, mix the salad leaves, cucumber, spring onions and avocado. Divide the salad between two bowls.

    Make your hoisin sauce by mixing all the ingredients together.

    Once the vegetables are cooked, scatter them on top of your salad. Serve warm with hoisin sauce drizzled all over.


    For other beautiful Sweet Potato recipes, have a look at some of our favourites below:

    • Goats’ Cheese & Sweet Potato Salad with Cranberries
    • Sweet Potato Gnocchi with Creamy Garlicky Kale
    • Creamy Sweet Potato, Halloumi & Leek Pie
    sweet potato salad

    Chinese-Spiced Beetroot & Sweet Potato Salad

    A salad like no other, this recipe brings the best of the two worlds – the traditional Western root vegetables with the Eastern spice! Moreish, filling and full of exhilarating flavours, this Beetroot & Sweet Potato Salad is wonderful for the cold winter nights as well as an al-fresco summer lunch! The sticky sweetness of the homemade hoisin sauce, the warm spiced roasted vegetables and fresh crunchy salad leaves creates the perfect harmony in the dish, that you will want to make again and again!
    4.20 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Course, Vegetarian Main
    Cuisine Chinese-inspired
    Servings 2 portions
    Calories 488 kcal

    Ingredients
     
     

    • 350 g sweet potatoes skin on, cut into 1.5cm chunks
    • 1 tablespoon olive oil
    • 1 ½ teaspoon Chinese five spice
    • 250 g cooked beetroot quartered
    • 1 tablespoon soy sauce
    • 1 teaspoon rice vinegar
    • 1 teaspoon brown sugar
    • 1 teaspoon tomato paste
    • 1 teaspoon minced ginger
    • 80 g mixed salad leaves
    • 140 g cucumber sliced
    • 3 spring onions sliced
    • 1 avocado cubed

    For Hoisin Sauce:

    • 1 tablespoon soy sauce
    • ½ tablespoon smooth peanut butter
    • 1 teaspoon agave syrup or honey for non-vegan option
    • 1 teaspoon rice vinegar
    • 1 small garlic clove minced
    • 1 teaspoon sesame oil
    • ½ teaspoon sriracha

    Instructions
     

    • Preheat the oven to 200°C Fan. Place the cubed potato into a large bowl, drizzle with olive oil and sprinkle with a teaspoon of Chinese Five Spice. Mix to coat. Spread the potato onto a large baking-parchment lined baking tray and roast for 15 minutes.
    • In the meantime, mix the soy sauce, rice vinegar, caster sugar, tomato paste and ginger in a small bowl.
    • Sprinkle the remaining ½ teaspoon of Chinese five spice on the quartered beetroot and mix to coat.
    • Once the potatoes have been roasting for 15 minutes, add the beetroot to the same baking tray and drizzle everything with the marinade prepared earlier. Return the vegetables to the oven for another 10 minutes, or until sweet potato is cooked through.
    • In a large bowl, mix the salad leaves, cucumber, spring onions and avocado. Divide the salad between two bowls.
    • Make your hoisin sauce by mixing all the ingredients together.
    • Once the vegetables are cooked, scatter them on top your salad and serve warm with hoisin sauce drizzled all over.

    Nutrition

    Calories: 488kcalCarbohydrates: 59gProtein: 11gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gSodium: 1263mgPotassium: 1651mgFiber: 16gSugar: 21gVitamin A: 18648IUVitamin C: 36mgCalcium: 126mgIron: 5mg
    Keyword Beetroot Salad, Chinese Spiced Sweet Potato Salad, Chinese Spiced Vegetarian Salad, Goats Cheese and Sweet Potato Salad, Salad for Main Course, Spicy Sweet Potato Salad, Sweet Potato and Beetroot Salad, Vegetarian Sweet Potato Salad, Veggie Salad for Main Course
    Tried this recipe?Let us know how it was!
    sweet potato salad

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    Reader Interactions

    Comments

    1. Jill

      March 20, 2022 at 4:21 pm

      5 stars
      Such a unique salad! I really enjoyed the flavor and combo of ingredients.

      Reply
      • Ieva

        March 21, 2022 at 10:33 am

        Thanks, Jill! 🙂

        Reply
    2. Tara

      July 01, 2022 at 6:20 pm

      5 stars
      Such an absolutely gorgeous salad! I love the use of the beetroot and all those spices. It also looks so good.

      Reply
      • Ieva

        July 01, 2022 at 8:34 pm

        It’s definitely an unconventional combination, but I am so glad you like it too 🙂

        Reply
    3. Michelle

      October 13, 2022 at 3:06 pm

      5 stars
      I love the freshness of the salad and the sweet from the sweet potatoes

      Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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