Roasted Beetroot, Sweet Potato and Couscous Salad

Name: Roasted Beetroot, Sweet Potato and Couscous Salad
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 bunch beetroot, trimmed, peeled, cut into thin wedges; 500g orange sweet potato, peeled, cut into 2cm pieces; 1 tbsp. olive oil; 1 1/4 cups couscous; 50g baby rocket; 1/3 cup French dressing

Preheat oven to 240C/220C fan-forced. Line a large baking tray with baking paper. Arrange beetroot on 1 half of prepared tray. Place sweet potato on remaining half. Drizzle with oil. Bake for 25 mi…

Cook40 min
Total40 min
Serves2
LevelIntermediate

Dairy-Free Vegan Vegetarian Mediterranean

Roasted beetroot, sweet potato and couscous salad

Ingredients

1 bunch beetroot, trimmed, peeled, cut into thin wedges
500g orange sweet potato, peeled, cut into 2cm pieces
1 tbsp. olive oil
1 1/4 cups couscous
50g baby rocket
1/3 cup French dressing

Method

Preheat oven to 240C/220C fan-forced. Line a large baking tray with baking paper. Arrange beetroot on 1 half of prepared tray. Place sweet potato on remaining half. Drizzle with oil. Bake for 25 minutes or until golden and tender.
Meanwhile, place couscous in a large, heatproof bowl. Add 1 1/4 cups boiling water. Cover. Stand for 5 minutes. Stir with a fork to separate grains. Add beetroot, sweet potato, rocket and dressing. Toss to combine. Season with salt and pepper. Serve.