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Winter Salad with roasted Beetroot & caramelized Sweet Potato with Maple Walnut Dressing

This salad is the perfect starter for the Christmas dinner with the family. It`s packed with seasonal, healthy and nutritious ingredients. Luscious fresh lamb's lettuce, crispy roasted beetroot and caramelized sweet potato cubes are rounded off with a sweet-nutty walnut maple dressing. An absolutely irresistible combination that you shouldn't deprive your loved ones of both at Christmas and throughout the winter season.

Course Appetizer, christmas recipe, Starter
Keyword salad, winter recipe, winter salad
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 servings
Author Velvet & Vinegar

Ingredients

salad

  • 250 g yellow beetroot organic
  • 350 g beetroot organic
  • 3 tbsp olive oil organic
  • 250 g sweet potatoes organic
  • 2 tbsp maple syrup organic
  • salt organic
  • black pepper organic
  • 150 g lamb's lettuce organic

dressing

  • 60 g walnuts organic
  • 2 tbsp mustard organic
  • 2 tbsp maple syrup organic
  • 2 tbsp canola oil organic
  • 3 tbsp cider vinegar organic
  • water
  • salt organic
  • black pepper organic

Instructions

  1. Preheat oven to 220° Celsius.
  2. Peel beetroot and sweet potatoes. Cut the beetroot into slices and the sweet potatoes into small cubes.
  3. Place each vegetable in a different bowl. The yellow and red beetroot separately, otherwise the red beetroot discolours the yellow. Add 1 tbsp olive oil in each of the three bowls. Season with salt and pepper and mix well so that the vegetables are evenly covered with oil and spices.

  4. Add the maple syrup to the sweet potatoes and mix well again.
  5. Place the diced sweet potatoes on a baking tray. Spread the beetroot slices on another baking tray as well. Yellow beets on one side, red beets on the other.

  6. Push both trays into the middle of the oven. Bake the sweet potatoes for 20 minutes, 5-10 of them on the top groove. Roast the beetroot in the oven for 30 - 40 minutes. Bake the last 5 - 10 minutes on the top groove. Take both trays out of the oven after half time and turn the vegetables. Take care that nothing burns, especially when baking on the top groove.
  7. Put all the ingredients for the dressing in a blender and chop into a homogeneous cream. Add spoonfuls of water until the sauce has the right consistency. Season to taste with salt and pepper.