This fresh salad is inspired by the flavors of South America and is perfect as an appetizer or side dish for a summer meal. It doesn’t look like much, but I promise you the flavors will win you over. Just give it a try!
Ingredients
- 2 sweet potatoes
- 1 avocado
- 1 cooked beetroot
- 1 small red onion
- 2 limes
- 1 small chili pepper
- 1 tsp cinnamon
- 1 tsp cumin
- olive oil
- brown sugar
- salt & pepper
Instructions
- Pre-heat the oven to 200°C (400°F). Peel sweet potatoes and cut them into small chunks. Add them to a baking dish together with 2 Tbsp olive oil, cinnamon, cumin, salt & pepper, and mix well. Bake in the oven for 20 – 30 minutes until potatoes are tender. Then take them out of the oven and let cool.
- Peel the onion and cut into thin slices. In a small bowl, add 1 tsp each of salt and brown sugar to the onion slices and massage into the onion. Let it sit while you prepare the rest. This will make the onion less spicy.
- Juice the limes and chop the chili, and add both to the onion.
- Cut the avocado and cooked beetroot into small chunks. Now add the cooled potato, avocado, beetroot and onion to a bowl and mix well. Enjoy!
