Beetroot and sweet potato salad with marinated fetta


  • Measuring cups
  • Mixing bowls
  • Baking tray
  • Chopping boards
  • Foil


  • 4x large sweet potatoes
  • 8x small beetroots
  • 2x onions
  • 100gms marinated fetta
  • 1/3 cup olive oil
  • Salt and pepper
  • Silver beet leaves
  • Rosemary

What to do

  • Put beetroots into baking tray add salt and some oil, bake for about 30 mins
  • Peel sweet potatoes and cut into medium sized
  • Peel onion, cut in half and slice thinly
  • Put into baking tray add salt and oil cover with foil
  • Bake for about 40 mins. Take foil off after 20mins. Once sweet potato and onions are cooked add rosemary.
  • Wash silver beet leaves and once the vegies have cooled down mix all ingredients together including the fetta.

Hint: Add rosemary once the sweet potatoes are cooked and still warm