Beetroots are rich in phytonutrients, which provide powerful antioxidant and anti-inflammatory benefits while supporting liver detoxification. They are also a natural source of betaine, a compound that enhances bile flow, aiding digestion and promoting effective liver cleansing. Walnuts and sweet potatoes are both filling and rich in calories, helping to keep us satiated, making them ideal for those looking to support their weight loss journey after Christmas.
Ingredients: (1 Cup = 240ml)
For the salad:
• 1 medium sweet potato, cubed
• 1 medium beetroot, cubed
• 1 medium red onion, sliced
• 1 tablespoon olive oil
• ¼ teaspoon salt
• Freshly ground black pepper
• ¼ teaspoon ground cinnamon (optional)
• ½ teaspoon ground coriander (optional)
• 1 cup raw walnuts, roughly chopped (or substitute with seeds to make it nut-free)
• 4 cups greens of your choice (arugula is used here)
• ⅓ cup crumbled feta cheese (use vegan feta if needed)
For the Balsamic Vinaigrette:
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• Freshly ground black pepper
How to make it:
- Preheat your oven to 180°C. Line a baking sheet with parchment paper. Add the cubed sweet potato, beetroot, and red onion. Drizzle with olive oil and season with salt, black pepper, cinnamon (if using), and ground coriander (if using). Toss everything together and bake for 25-30 minutes, stirring halfway through.
- After 30 minutes, remove the vegetables from the oven and add the chopped walnuts. Return to the oven for another 10 minutes, or until the walnuts are toasted and the vegetables are soft. Let the mixture cool.
- While the vegetables are cooling, prepare the dressing. In a small bowl, combine the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper. Stir
until well mixed. - On a serving plate, add your greens and toss with ⅔ of the dressing. Top with the cooled vegetables and walnuts, followed by the crumbled feta cheese. Drizzle the remaining
dressing over the salad and serve immediately! - Store in the fridge. The vegetables and dressing can be prepared up to four days in advance. Once the salad is dressed, it should be eaten within 24 hours.