Roast Sweet Potato & Beetroot Salad with Whole Egg Mayonnaise
A mix of roasted vegetables and chickpeas with our creamy Whole Egg Mayonnaise.
What You'll Need
6small beetroot, whole skin on
2large sweet potatoes, skin on and cut into 10cm long wedges
2small Spanish onions, cut into wedges
4cloves garlic, still in skin
olive oil spray
200gmixed leaf salad
1tbsp extra virgin olive oil
Praise Whole Egg Mayonnaise
1tsp sumac (lemon pepper if unavailable)
What to Do
Preheat oven to 180°C
Wrap the beetroot in aluminium foil and place on a baking tray. Place sweet potato and onion wedges, chickpeas and garlic cloves in a shallow roasting dish. Spray with olive oil and season. Place both trays in oven, after 15 minutes give the roasting dish a gentle shake up and return to the oven for another 10 minutes. Remove once wedges are roasted and tender and chickpeas have a crunch to them. Leave to cool.
Remove beetroot after 40 minutes and allow to cool before peeling under running water (skin should slide off easily). Chop into quarters.
Toss mixed leaves in a tablespoon of extra virgin olive oil and arrange on serving platter with roasted vegetables. Add a fresh grind of salt and pepper before dressing with Whole Egg Mayonnaise and a sprinkle of sumac.