marsha-tbay
Well-known member
Delicious, colorful, good for entertaining!
roasted sweet potato and pepper salad with blue cheese (serves 4 as a starter)
2 large sweet potatoes, peeled
7 tablespoons olive oil
1 clove garlic, crushed
¼ teaspoon chilli flakes (optional)
2 red peppers, deseeded and cut into strips
125g mixed salad leaves
2 tablespoons balsamic vinegar
½ teaspoon dijon mustard
100g blue cheese (goats cheese would also work well)
1 tablespoon of toasted pine nuts
preheat the oven to 200c. cut the sweet potato into bite size pieces and mix with one tablespoon of olive oil, the garlic and the chilli flakes. spread these out on a baking tray, leaving a space at one end. mix the red pepper strips with a tablespoon of olive oil and place them in the leftover space on the tray. season with salt and freshly ground black pepper then roast until the vegetables are soft - the peppers will take 15-20 minutes and the sweet potatoes will take 40-50 minutes. put the roasted vegetables aside to cool.
make the salad dressing by mixing together the balsamic vinegar, olive oil and mustard. mustard is a good alternative to crushed garlic in homemade salad dressings if you are already using garlic in another part of the dish.
assemble the salad by putting a handful of salad leaves on each person’s plate. top with the roasted vegetables and cubes of cheese then sprinkle with pine nuts and drizzle with salad dressing.
I made this a long time ago and we really liked it, though I made changes. Instead of blue cheese and pine nuts I used chevre goat cheese and walnuts; I ommitted the mustard and balsamic vinegar. It was still very good, so feel free to make your own changes and enjoy!
http://www.eattherightstuff.com/blog/2009/9/4/roasted-sweet-potato-salad-with-blue-cheese.html
roasted sweet potato and pepper salad with blue cheese (serves 4 as a starter)
2 large sweet potatoes, peeled
7 tablespoons olive oil
1 clove garlic, crushed
¼ teaspoon chilli flakes (optional)
2 red peppers, deseeded and cut into strips
125g mixed salad leaves
2 tablespoons balsamic vinegar
½ teaspoon dijon mustard
100g blue cheese (goats cheese would also work well)
1 tablespoon of toasted pine nuts
preheat the oven to 200c. cut the sweet potato into bite size pieces and mix with one tablespoon of olive oil, the garlic and the chilli flakes. spread these out on a baking tray, leaving a space at one end. mix the red pepper strips with a tablespoon of olive oil and place them in the leftover space on the tray. season with salt and freshly ground black pepper then roast until the vegetables are soft - the peppers will take 15-20 minutes and the sweet potatoes will take 40-50 minutes. put the roasted vegetables aside to cool.
make the salad dressing by mixing together the balsamic vinegar, olive oil and mustard. mustard is a good alternative to crushed garlic in homemade salad dressings if you are already using garlic in another part of the dish.
assemble the salad by putting a handful of salad leaves on each person’s plate. top with the roasted vegetables and cubes of cheese then sprinkle with pine nuts and drizzle with salad dressing.
I made this a long time ago and we really liked it, though I made changes. Instead of blue cheese and pine nuts I used chevre goat cheese and walnuts; I ommitted the mustard and balsamic vinegar. It was still very good, so feel free to make your own changes and enjoy!
http://www.eattherightstuff.com/blog/2009/9/4/roasted-sweet-potato-salad-with-blue-cheese.html