Salate sind nicht nur für den Sommer! Dieser nahrhafte Salat ist vollgepackt mit gerösteten Süßkartoffeln, Rüben, Lauch und Salat der Saison. Warm und herzhaft - perfekt für einen kalten Wintertag.
Winter Salad with Sweet Potato
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Category
Salad
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
sweet potatoes
beetroot
leek (only the white part)
jar of almonds
Jar of dried tomatoes
lamb’s lettuce
olive oil, salt and pepper
1 small red onion
1 clove of garlic
4 tablespoons olive oil
½ of lemon juice
salt, pepper
For the salad
For the vinaigrette
Directions
Preheat oven to 200°C. Cut sweet potatoes, beet and the white part of the leek into pieces (cut beet into smaller pieces than sweet potato and leek), spread on a baking tray, drizzle generously with olive oil, add dried herbs, salt and pepper. Bake for about 20 minutes, until vegetables are lightly crisped and browned - turning in the oven as needed.
In the meantime, cut & toast almonds in a pan without oil, then remove from pan. Cut dried tomatoes into small fine strips. Wash the lamb's lettuce.
For the vinaigrette, peel and finely chop the red onion and garlic. Add to a jar along with olive oil and lemon juice. Close the lid and shake vigorously and season with salt and pepper. Add water as needed to achieve desired consistency.
Divide lamb's lettuce and vegetables among plates and drizzle generously with vinaigrette. Top with almonds and sun-dried tomatoes.