Sweet potato, beetroot and goat’s cheese salad

Ingredients:

100g mixed salad leaves
75g soft goat’s cheese
Large handful walnut halves
2 balls of cooked beetroot
1 medium sweet potato

Drizzle of extra virgin olive oil

Salt and pepper

Method:

Preheat the oven to 200C.

Chop up the sweet potato into small cubes, leaving the skin on. Place on a baking tray and drizzle with some olive oil, pepper and salt and bake in the oven for about 30 minutes.

Place the salad leaves into your serving bowl, add the chopped beetroot, crushed walnut halves and goat’s cheese in small chunks.

Once the sweet potato is cooked, leave to cool for about 10 minutes, then add to the salad.

Drizzle with the olive oil and some balsamic vinegar if you desire.