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  • Nina Wagner Warm Beetroot Sweet Potato Salad Recipe Foodadit
  • na Wagner Warm Beetroot Sweet Potato Salad Recipe Foodadit

This is a dish I invented on a whim when I was going through a beetroot-addicted phase. I originally added fresh mint from my balcony garden. This is an excellent accompaniment for a fillet of fish, mainly due to the zest of the lemon and the beautiful deep red of the beets can help make a meal pop.


  • one handful fresh mint
  • 3 medium beetroots
  • 10 small new potatoes
  • 2 small sweet potatoes
  • 1 handful fresh rosemary
  • olive oil
  • 1 whole lemon

Here’s how you make it

  1. Boil the beetroot until soft (usually 30 mins), allow to cool a little and dice.
  2. Dice the potatoes and sweet potatoes and flash boil in the water for 1 min. This allows them to bake faster in the oven and soak up additional seasoning such as olive oil and any spices and so on.
  3. Place all of the potatoes in a tray with fresh rosemary and olive oil. Season to your own taste.
  4. Roast the potatoes at around 240C for 30 – 40 mins, stir them once in a while to allow them to brown equally.
  5. Once roasted, add the diced beetroot to them and squeeze half or a whole lemon over the mixture, depending on how tangy you like it.
  6. Toss the salad together with the mint to fuse the ingredients together.
  7. Serve and share!

diet types

Contributor Nina Wagner

Pictures by Kasia Zacharko
Date Added 18/07/2015
Type Preparation Time 0h 15m Cooking Time 0h 45m Serves 3-4