Roast sweet potato, beetroot and red onion salad with miso dressing recipe | delicious. magazine

Name: Roast sweet potato, beetroot and red onion salad with miso dressing recipe | delicious. magazine
Ingredients: 3 large or 4 small sweet potatoes, cut into wedges (skin left on); 4 small beetroot, trimmed and cut into wedges; 2 small red onions, cut into wedges; Glug olive oil; 110-120g pack baby salad leaves; Fresh coriander leaves (or Growing Underground Asian salad mix, from Ocado and Waitrose) to serve; Fresh lime wedges to serve; For the dressing; 2 tbsp miso paste; 4 tsp rice wine vinegar; 2 tbsp soy sauce; 2 tbsp clear honey

www.deliciousmagazine.co.uk

We've used miso dressing in this roast sweet potato, beetroot and red onion salad for an umami kick. It makes a great vegetarian lunch.

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Ingredients

3 large or 4 small sweet potatoes, cut into wedges (skin left on)
4 small beetroot, trimmed and cut into wedges
2 small red onions, cut into wedges
Glug olive oil
110-120g pack baby salad leaves
Fresh coriander leaves (or Growing Underground Asian salad mix, from Ocado and Waitrose) to serve
Fresh lime wedges to serve
For the dressing
2 tbsp miso paste
4 tsp rice wine vinegar
2 tbsp soy sauce
2 tbsp clear honey