Roasted sweet potato & beetroot salad with honey mustard dressing

Customer recipe from dosirakbento


1 large sweet potato, peeled, cut into cubes
3 beetroots, peeled, cut into cubes
1 large/2 medium onions, cut in largish chunks
(All vegetables should be approx dice sized)
2 tbsp olive oil
Salt and pepper

200 gr feta cheese,  cubed

For the dressing:
4 tbsp olive oil
2 tbsp apple cider vinegar
1.5 tbsp runny honey
2 tsp coarse grain mustard
1 tbsp lemon juice
Salt and pepper


Preheat oven to 210°C .

Put the beetroot, sweet potato and onion in a baking tray and sprinkle with olive oil, salt and pepper. Toss and bake for 35-40 minutes, stirring occasionally, until cooked through and edges of cubed veg are just slightly coloured.

Meanwhile whisk all ingredients for the dressing together. (If you have set honey instead off runny just gently warm up until fluid. Alternatively substitute with light/dark corn or maple syrup)

Once baked place the roasted veggies in a big bowl and let cool down briefly (just a few minutes) before pouring over the dressing. I love how the warm veggies absorb the sweet dressing and feel it really makes a difference to the dish. I also love how the beets colour the dressing a very pretty colour!

Toss the salad and top with crumbled feta.
Serve whilst still warm & enjoy!

Add nuts or diced apple for some crunch. Swap feta with goat's cheese.
Serve with some green salad leaves, slightly bitter ones contrast well like endive salad or radicchio.