Sweet Potato, Goat’s Cheese and Pecans

Nutrition per serving

Calories450 kcal
Protein10 g
Carbs15.9 g
Fats39.6 g
Saturated Fat9.5 g
Monounsaturated Fat22 g
Polyunsaturated Fat6.4 g
Sugars5.6 g
Fiber4.4 g
Sodium175 mg

Ingredients

Sweet Potato
Beetroot
Green Onions/Spring Onions or Scallions (including tops and bulb)
Balsamic Vinegar
Goats Cheese
Pecan Nuts (chopped)
Olive Oil
Seeds, sunflower seed kernels, dried
Mixed Salad Leaves
Preparations
1. Preheat oven to 200 C (390F).

2. Wash the sweet potato skin and chop into 3 cm pieces.

3. Peel/chop the beetroot into 2cm pieces.

4. Finely chop the spring onion.

Cooking Instructions
1. Place the sweet potatoes into a bowl with ½ a tbsp of olive oil and a pinch of salt and pepper. Mix well to coat, then evenly layer onto a baking tray. Cook in the oven for about 15 minutes until tender.

2. To the same bowl, add the beetroot with a tsp of olive oil and a pinch of salt and pepper and mix to coat. Add the beetroot to the baking tray with the sweet potatoes and cook for about 10 minutes until cooked through.

3. Meanwhile, to make the dressing, in a bowl, mix a ½ a tbsp of olive oil, ½ a tbsp of balsamic vinegar and a pinch of salt and pepper.

4. Remove the sweet potatoes/beetroot from the oven once cooked and set aside for a few minutes to cool.

5. Add the mixed salad to a mixing bowl, along with the cooked vegetables, spring onions and sunflower seeds. Pour the dressing over the top and gently mix to coat.

6. Serve in a large bowl with the goat´s cheese and pecans sprinkled over the top.