Roasted Sweet Potato and Beetroot Salad

As you can see, this recipe makes quite a lot! It may well be more practical for you to halve the quantities. Having said that though, it is quite nice to reheat the following day.

1. Preheat your oven to 200 C.
2. Chop the sweet potatoes into cubes/chunks of roughly the same size (mine were 1-2 cm diameter).
3. Scrub the beetroot well and chop into similarly sized cubes/chunks.
3. Line 2 large baking trays with baking paper. If you are using spray oil, spray the paper with a little oil.
3. Place the beetroot chunks/cubes in a single layer on the tray and spray with oil. If you are not using a spray, drizzle some oil over the beetroot pieces and gently toss to cover. Sprinkle over salt and pepper. Place into oven.
4. Repeat this process for the sweet potatoes. Put into oven half an hour after the beetroot.
5. I have found, making this twice now, that the beetroot tends to take an hour until it is sufficiently tender while the sweet potato takes around half an hour. Obviously this will depend on a number of factors, including the size of the cubes, so just check how tender they are with a fork, feeling free to test a few chunks with your mouth too
6. Heat the pomegranate molasses and butter in a small saucepan, stirring until well combined.
7. Mix the beetroot and sweet potato together in a serving dish and drizzle over the molasses/butter mixture.
8. Scatter the dukkah over the top, following with the feta.

I have served this lovely dish with lamb cutlets and roast lamb, and it goes very nicely with both. I imagine it would go quite well with most meats, and would be great to serve up at a BBQ.