Sweet Potato, Beetroot and Orange Salad

Method

Sweet Potato, Beetroot and Orange Salad

  1. Using a potato peeler, slice the flesh of the beetroot into thin strips, place in a large bowl of cold water and leave to soak. (You will need to change the water a few times to make sure the beetroot doesn't stain the rest of the ingredients).
  2. Cut the flesh of the sweet potato into strips and place in a large bowl. Add the fennel.
  3. With a potato peeler, remove the zest from the orange, cut into thin strips, and add to the sweet potato. Then remove the peel from the orange with a knife, and cut the flesh into segments. Add to the sweet potato.
  4. When the beetroot has stopped losing colour, drain and spin in a salad spinner to remove any excess fluid, then add to the bowl with the sweet potato.
  5. Pick the leaves from the mint and parsley, and add to the salad together with the garlic, salt if used, cracked black pepper and some oil. Toss and serve.

 

Ingredients

1 large sweet potato, peeled

1 raw beetroot, peeled

1 fennel bulb, thinly sliced

1 orange

Small bunch mint

Small bunch flat parsley

2 garlic cloves, chopped

Salt (optional) and cracked black pepper

5-8tbsp extra virgin olive oil

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