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!
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
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