Kikkoman RoastSweetBeetPatSalad 940 x 940 0

Roasted Sweet Potato and Beet Salad

Make your starter the star with this fresh summer recipe that uses a splash of soy to enhance the vibrant character of the ingredients.

Ingredients

Roasted sweet potatoes and beets

  • 750g sweet potatoes, peeled and roughly cut
  • 1 bunch baby beets, washed, trimmed and cut in half
  • 3 tbsp Kikkoman Less Salt Soy Sauce
  • Juice of 1 lemon
  • 1 tsp chilli flakes, or to taste
  • 2 cloves garlic
  • 2 tsp sesame oil
  • 1 tbsp vegetable oil

Dressing

  • 1 tsp Kikkoman Less Salt Soy Sauce
  • 1 tbsp apple cider
  • 1 tbsp mirin
  • 3 tbsp peanut or vegetable oil

Salad

  • 100g snow peas, blanched
  • 100g mixed fresh greens
  • 1 punnet raspberries
  • 50g pumpkin seeds

Method

To make the roasted vegetables, place all of the ingredients in a large bowl and toss to combine. Place vegetable mix on a baking paper lined tray and bake in a pre-heated 200C oven for 20-30 minutes or until tender. Set aside to cool.

Meanwhile, make the dressing by combining ingredients in a small bowl. Whisk to combine.

To serve, arrange all ingredients on a serving platter. Drizzle with the dressing and serve immediately.