Roasted Sweet Potato, Beetroot and Pepper Salad with Sherry Vinegar Dressing Recipe

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Total Time:

plus marinating


plus marinating




  • 3 lamb fillets, approx 350g (12oz) total
  • 2tsp ground coriander
  • 1tsp ground cinnamon
  • 1tbsp olive oil
  • 3 medium sweet potatoes (total weight 800g/1lb 12oz), peeled and cut into chunks
  • 1tbsp olive oil
  • 2 red peppers, roasted, peeled and sliced
  • 6 small beetroot, cooked, peeled and cut into wedges
  • 1tbsp flat leaf parsley, finely chopped
  • For the dressing:
  • 2 garlic cloves, peeled
  • 1tsp mustard powder
  • 1tbsp good sherry vinegar, eg Macefilla
  • 3tbsp olive oil


  • Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Marinate the lamb by mixing together the coriander, cinnamon and olive oil, then rub over the meat, place in a zip-lock bag and refrigerate until needed.

  • To make the dressing, place the garlic in a mortar and pestle with 1tsp sea salt, and crush to a smooth paste. Add the mustard powder then the sherry vinegar and mix well. Finally mix in the olive oil, a little at a time.

  • Drizzle the sweet potatoes with olive oil, season and roast for 15 to 20 minutes until tender and slightly charred at the edges. During the last 5 minutes, add the peppers and beetroot. Remove all from the oven, place on a plate, drizzle over the dressing and parsley.

  • Place the lamb on a baking tray and season with salt and pepper. Cook for 12 to 15 minutes. Remove from the oven and leave to rest for 5 minutes before carving into thick slices and serving with the warm salad.

Top Tip

You could marinate the lamb the day before to save time on the day.

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