in Recipes

Beetroot salad with sweet potatoes and oranges

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Ingredients for 4 servings:

  • 2 beetroots
  • 2 sweet potatoes
  • 1 carrot(s)
  • 1 bunch of flat-leaf parsley
  • 1 bunch of mint
  • 1 orange(s)
  • 2 cm ginger
  • ¼ tsp cumin
  • ¼ tsp cinnamon powder
  • 4 tbsp olive oil
  • 1 tsp orange blossom water
  • 2 tsp balsamic vinegar
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Oriental in taste

Peel the beets and sweet potatoes and cut into equal-sized cubes with sides measuring about 1.5 centimeters. Cook the beets for about 35 minutes and the sweet potatoes for about 15 minutes. Drain and let cool. Grate the carrot, chop the herbs, finely dice the ginger, and mix everything together. Peel and juice the zest from the orange. Add both to the salad. Mix the remaining ingredients together to make a vinaigrette and pour over the salad. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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