Japanese Sweet Potato and Beetroot Salad
Japanese sweet potato and beetroot salad is fresh, hearty, and easy to put together. It is drizzled with flavorful miso tahini dressing, topped with crushed pistachio and cilantro leaves! This recipe is gluten-free and dairy-free.
Ingredients
For salad
- 1 pound Japanese sweet potato 2 x small potatoes
- ½ pound beetroot 1 x medium beetroot
- ½ teaspoon salt
- ½ teaspoon onion powder
- 2 tablespoons olive oil
- 2 cups mixed leaves packed
For dressing
- 1 tablespoon miso
- 2 tablespoons tahini paste
- 1 teaspoon lemon juice
- 1 teaspoon tamari soy sauce or more
- 3 tablespoons water or more to reach desired consistency
- Ground pepper to taste
For toppings
- 3 tablespoons crushed pistachios
- Cilantro leaves
Instructions
- Preheat the oven to 400°F/ 204°C. Line a baking sheet pan with aluminum foil.
- Peel and cut the sweet potato and beetroot into bite size cubes. Spread them on the baking sheet evenly. Sprinkle with salt, onion powder, and drizzle olive oil. Toss to coat.
- Bake for 20 minutes or until they are fork tender.
- While baking, make the dressing. Combine the miso, tahini, lemon juice, water, and pepper together in a bowl. Whisk well and set aside.
- In a large plate or bowl, arrange the salad leaves. Place the baked sweet potato and beetroot in the middle. Top with crushed pistachio, cilantro leaves, and drizzle the dressing.
Notes
Make sure the sweet potato and beetroot are cut in similar sized cubes. This helps to bake evenly.
Nutrition
Serving: 1servingCalories: 171kcalCarbohydrates: 23gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 451mgPotassium: 564mgFiber: 5gSugar: 7gVitamin A: 16583IUVitamin C: 11mgCalcium: 67mgIron: 2mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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