What a surprising salad Muna (@tothemoen) made! The combination of sweet potato, quinoa and pomegranate molasses together with the Bettine Pearls make this salad into a delicious fresh sweet salad.
Roasted sweet potato and quinoasalad with Bettine goat's cheese pearls
number of people
4 personspreparation time
25 minuteningredients
- 1 large sweet potato
- 100 grams Bettine goat’s cheese pearls
- 200 grams cooked quinoa
- 400 grams of mixed lettuce
- 1 avocado
- pomegranate molasses (or balsamic dressing)
1 large sweet potato
100 grams Bettine goat’s cheese pearls
200 grams cooked quinoa
400 grams of mixed lettuce
1 avocado
pomegranate molasses (or balsamic dressing)
kitchen equipment
1 large sweet potato
100 grams Bettine goat’s cheese pearls
200 grams cooked quinoa
400 grams of mixed lettuce
1 avocado
pomegranate molasses (or balsamic dressing)
Rated 4.5/5
based on 10 customer reviews
preparation
Preheat the oven at 200C.
Line a baking tray with baking paper.
Cut the sweet potato into cubes.
Season to taste with salt, pepper and olive oil.
Roast the sweet potato cubes in the oven for 15 minutes until cooked and golden brown.
Cut the avocado in half lengthwise. Remove the stone and scoop out the flesh with a spoon. Cut the flesh into slices.
In a bowl, mix the lettuce, avocado, quinoa and sweet potato cubes. Drizzle the pomegranate molasses (or balsamic dressing) over the salad and sprinkle with the Bettine goat’s cheese pearls.
