Roast Beetroot and Sweet Potato Salad


Earlier in the year I made a commitment to try and grown more Heirloom variety vegetables.  Tomatoes in all sizes and colours are now available in any good farmers market, but I wanted more.  After planting several varieties of beetroot, the strongest seem to have been the only ones to survive.  So with my precious vegetables that have been passed through generations now cooking in the oven, I present to you this wonderful dish that uses the beetroot in it’s entirety.  If you can get hold of Golden Beetroot which are available commercially for a few short weeks each year, then substitute over to those.  Enjoy !!



  • 1 Large Bunch Beetroot (including leaves)
  • 2 medium sweet potatos
  •  1 large onion
  • 1 head of garlic
  • 3/4 cup black olives
  • 1 heaped table spoon brown sugar
  • Olive Oil
  • Balsamic Vinegar
  • 2 Table spoons Walnut Oil


Method: Preheat oven to 180C.  Wearing gloves so you don’t stain your hands, top and tail the beetroot and cut into small squares.  Making sure they are all roughly the same size.  Follow suit with the sweet potato.  I don’t peel the potato as I think the skin adds another level of flavor and nutrition.

Drizzle liberally with olive oil in a heavy baking dish and toss vegetables through.  Cut off the top of the head of garlic.

Add the brown sugar.


Add some additional oil and toss through


Place the cut head of garlic in the center and fill generously with olive oil.  Place into the oven and bake for 25-30 minutes


Wash the beetroot leaves thoroughly to remove any grit.


Remove the stems and place to one side


Dice into small pieces, and the onion into wedges


Heat the oil in a pan, add the onion and all to slightly color


Add in the diced stems and cook gently on a low heat.


One the onion is soft and the stems cooked through add the olives


Allow to cook gently together on a low heat for a further 5 minutes to unify the flavours


Remove the head of garlic from the heavy pan and add in the greens.  Toss and allow the heat from the pan and the beetroot to wilt the greens.


Place into a serving dish and scatter the onion mixture over the top.  Dress with a little blasamic and walnut oil to compliment the beetroot.  Place the garlic in one end to allow guests to add as much or as little as they desire.


Serve warm.  Perfect accompaniment to chicken or grilled fish.


Enjoy !!!

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