Sweet potato, chorizo and chioggia beet salad

Preparation – 30 minutes

Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Peel the sweet potatoes, chop them into cubes and add them to the large oven dish. Drizzle with olive oil, pepper and salt.  

Roast the sweet potato in the oven for about 10 minutes. Meanwhile peel the red onion and slice into thin half rings. Peel and finely chop the garlic cloves.

Remove the peel of the chorizo if needed and and divide into quite thin slices. Add chorizo, red onion and garlic to the oven dish after about 10 minutes and roast for another 10 minutes.

Let it cool off to about room temperature as soon as the sweet potato is done.  

Finishing the sweet potato, chorizo and chioggia beet salad – 30 minutes

While the sweet potato mix is cooling down, you can prepare the beets. Peel the beets and divide into thin slices, the easiest way is using a kitchen cutting machine or a mandoline slicer.

You can also use a vegetable peeler, but that would take longer. Divide the tomatoes into halves and rinse the lettuce if needed. Squeeze the juice from the limes and combine with ginger syrup, sambal and coriander seeds.

Slowly add sunflower oil and mix with a whisk, this way the oil and lime juice will combine beautifully. Season the dressing with pepper and salt.

Combine slices of beet with cherry tomatoes, lettuce, lime dressing, a handful of grated cheese and the sweet potato mixture. Serve this filling salad with some bread if you like, enjoy!