Serves: 4
Cooks in: 30 mins
Difficulty: 3/10
Gluten free

This warm salad tastes as good as it looks, its so vibrant!! The earthy sweet beetroot works so well with the tangy orange & dressing. The walnuts add a beautiful crunch”


4 Beetroots, peeled.

2 Sweet Potatoes, peeled.

1 tbs Olive Oil

Pinch Sea Salt & Pepper

2 Springs Fresh Thyme

2 Oranges, peeled & sliced.

Handful Rocket

Handful Spinach

3 tbs Chopped Chive 

1/4 cup/30g Walnuts, lightly toasted in a dry pan.


3 tbs Walnut Oil or Extra Virgin Olive Oil

1 tsp Wholegrain Mustard

2 tbs Red Wine Vinegar

Zest of Half an Orange

Pinch Salt & Pepper


Preheat your oven to 200 degrees. Line a baking tray with greaseproof paper.

Cut the peeled sweet potato & beetroot into similar sized wedges, drizzle over the olive oil & mix well. Break up the fresh thyme in your hands & throw into the tray.

Bake the potato & beetroot for 25 minutes or until soft.

Mix together the dressing ingredients.

Once the potato & beetroot are slightly cooled, remove from the oven & allow to cool slightly.

Add the orange slices, rocket, chive & walnuts to a bowl followed by the warm beetroot & potato. Drizzle over a couple tablespoons of the dressing & lightly mix.

Serve straight away.