Rocket salad with roasted sweet potato and beetroot

A little later than planned, I've finally sat myself down to write up my second working lunch post. The delay in writing this was partly caused by work and surf related distractions but, to be really honest, I did cook a couple of truly awful stir fries in the past couple of days and neither of which were blog worthy... I didn't want anyone else to go through the same lunchbox disappointment!

 

 

Ingredients:

Serves 1

 

1 sweet potato

2-3 beetroot (raw ideally, but precooked fresh beetroot would work)

Olive oil

Large handful of rocket

A few walnuts

Honey

Balsamic vinegar

 

Method:

• Preheat the oven to 200 degrees c (fan if available).
• Roughly quarter the beetroot and cut the sweet potato into similar sized pieces.
• Scatter vegetable pieces in a lined baking tray and lightly coat with olive oil and season with salt (use an oil spray if possible).
• Cook for about 30mins,depending on the size of the veg pieces - cook until cooked through and slightly crispy on the outside.
• Toast the walnuts in a frying pan on a low heat and, just before they're done, add about a tsp of honey. The honey should bubble pretty ferociously so swirl the pan and pour the walnuts out onto some baking parchment once the honey begins to take on a dark golden colour.
• Serve all together with a drizzle of olive oil and balsamic (can be eaten cold as a packed lunch, but keep the rocket on the top/separately if you're going to store it for a few hours as, otherwise, the weight of the vegetables would probably bruise the rocket. I would also advise keeping the nuts separately until you eat this to prevent them going soft.