Beetroot, Sweet Potato & Chickpea Salad wih Herbed Yoghurt Dressing
Prep time
Cook time
Total time
Roasted beetroot and sweet potato come together with a herbed yoghurt dressing in this anthocyannin and carotenoid rich salad. If you want a little more 'tang', feel free to add a little feta or goat's cheese, or a good squeeze of lemon juice.
Recipe type: Salad, Main
Cuisine: Egg-free, Gluten-free, Grain-free, Nut-free, Soy-free, Wheat-free, Vegetarian.
Serves: 4
  • 500g sweet potato, diced into 2cm cubes
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 3 medium beetroot, washed and stem and root trimmed
  • 1 400g can organic chickpeas
  • 2 cups baby salad leaves, loosely packed
  • 1 cup Greek yoghurt
  • 2 tbsp fresh mint, coarsley chopped
  • 3 tbsp fresh dill, coarsley chopped
  • salt and pepper
  1. Preheat oven to 200C. Line a baking tray with baking paper and add sweet potato, tossing with a little olive oil and seasoning with salt and pepper.
  2. Wrap beetroot in foil and add beetroot, and sweet potato tray to oven, baking for 40 minutes. Shake sweet potato tray once during cooking time. Remove all items from oven once baking time has elapsed and allow to cool completely.
  3. Once cooled, remove foil from beetroot and peel skin. Dice beetroot into 2cm cubes and place in a large bowl. Add sweet potato, chickpeas, and salad leaves and mix well.
  4. In a food processor, process Greek yoghurt, herbs and seasoning until well combined. Pour over mixed salad and serve immediately.
Recipe by @OmNomAlly at