Roast Sweet Potato & Beetroot Salad w Parsley Dressing

PREP TIME: 10mins


Easy everyday salad with lots nourishment and punchy garlic & parsley dressing.

Serving Suggestion:

Serve alongside a bbq or roast chicken. Use the dressing to base a freshly baked garlic bread as it comes out of the oven.


What you'll need:

Mortar & Pestle would be handy


  • 4 small sweet potatoes, cut into wedges (skin left on)
  • 4 small beetroot, trimmed and cut into wedges
  • 2 small red onion, cut into wedges
  • 1 cup broad beans, podded & cooked (opt)
  • glug olive oil
  • 120g salad leaves, I used watercress and rocket
  • micro herbs to garnish (opt)
  • salt & pepper


  • handful parsley, leaves only
  • 2 garlic cloves minced
  • 1 tablespoon aged balsamic vinegar
  • olive oil


  1. Preheat oven to 200c
  2. In a mortar & pestle start pounding the garlic until minced, add the parsley leaves and pound until a pesto forms, add enough olive oil to create a loose pesto. Add the balsamic vinegar.
  3. In a large roasting tin, season the veggies with salt & pepper and spoon the parsley dressing over the wedges, roast for 30-40min until tender.
  4. Toss the roast veg n a bowl with the salad leaves and the rest of the dressing. Season with salt & pepper
  5. Garnish with micro leaves if using and a few more swirls of balsamic vinegar.
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