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Sweet potato, beetroot and chorizo salad

  • Writer: Wendy@wendysfitness4life
    Wendy@wendysfitness4life
  • Sep 26
  • 1 min read

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Serves 4, 475kcal, 6.5g fibre

  • 2 ½ tbsp olive oil – 2 for the roasting and ½ for the dressing

  • 500g sweet potatoes, peeled and cut into large cubes

  • 2 small red onions, cut into small wedges

  • 2 fresh beetroots, peeled and cut into wedges

  • 2 sprigs of fresh rosemary

  • ½ tsp Dijon mustard

  • 112.5g (half a) Spanish chorizo ring

  • 70g salad leaves

  • 50g walnuts, roughly chopped

  • 2 tbsp red wine vinegar

 

  1. Pre-heat the oven to 180°C, fan 160°C, gas 4. Place the sweet potatoes, onions, beetroot and rosemary into a large roasting tray. Drizzle over 2 tbsp oil and place in the oven for 20-30 mins. Or until cooked through

  2. Meanwhile, make the dressing. Put the red wine vinegar, ½ tbsp. olive oil, Dijon mustard into a small jar or bowl and mix. Set aside.

  3. In a large frying pan, add the chorizo slices and cook for 2- 3 minutes or until cooked and golden. Remove and set aside.

  4. When the vegetables are roasted, remove from the oven and cool. Get a large bowl. Mix together the roasted vegetables, salad leaves and chorizo and sprinkle over the walnuts. Serve with the salad dressing.

 

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