Warm Baby Beet And Sweet Potato Salad. – a delicious recipe with beetroot, sweet potato, feta cheese, baby spinach, walnuts, balsamic glaze. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
How to make Warm Baby Beet and Sweet Potato Salad.
2
Cut Sweet Potato into bite sized cubes, lightly coat with olive oil and season well. Place on a backing tray and bake for about 40mins at 180C. (360F)
3
Cut the Baby Beets in halves or quaters depending on the size and place into an oven proof dish. Cover and warm in the oven for the last 10 minutes with the Sweet Potato.
4
Remove both from the oven and set aside to cool a little, you want them just warm not too hot.
5
Heat up a small fry pan.
6
Pile the spinach leaves up a little on the plate and spread Sweet Potato, Beetroot and feta evenly over the top.
7
Pan fry walnuts for a few minutes and then crush and scatter over salad.
8
Dress with balsamic glaze. Serve
510
kcal
Calories
49
g
Fat
15
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 can beetroot Baby, 1 sweet potato, Greek feta cheese Good quality, Cubed., baby spinach leaves stems removed., and more.
Yes, Warm Baby Beet And Sweet Potato Salad. falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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