itsdelicious2

Recipe : Sweet potato and avocado salad

This recipe saved the life of a lone sweet potato, destined to be thrown away until I decided it was fine and needed using. Earthy flavours from the beet are balanced with the sweetness of the potato and the freshness of the avocado.

1 sweet potato, peeled and cut into chunks

1 beet, peeled and cut into chunks

1/2 white onion, cut into chunks

2 cloves garlic, left whole

1 tbsp oil

1 avocado, peeled and cut into chunks

juice of half a lemon

splash or two of white wine vinegar

1/2 tsp salt or more to taste

Freshly ground black pepper

Place the beet, sweet potato, onion and garlic onto a baking dish and drizzle with the oil. Season well and bake for about 45 minutes to one hour at 375oF until the beet and potato are soft and the onion slightly caramelized. Remove from the oven and squeeze the garlic from it's skins. Stir into the other vegetables. 

Let cool and then add the avocado and dress with the lemon juice, vinegar, salt and pepper, stirring well but carefully to avoid breaking the potato too much. Serve at room temperature or chilled.