Oven-baked Sweet Potatoes and Beetroots

An easy and quick recipe for oven-baked sweet potatoes and beetroots: learn how to prepare a tasty side with a twist, perfect for lunch or dinner.

05 November, 2018

1 HR 15 MIN

Beetroots

4 large, scrubbed and peeled

Potatoes

3 medium, sweet, scrubbed

Olive oil

2 tbsp

Cottage cheese

450 g

Mint

1 small bunch, leaves only, roughly chopped, plus extra to garnish

Parsley

1 small bunch flat-leaf, leaves only, chopped

Nuts

4 tbsp mixed

Sesame seeds

to garnish

Sesame seeds

to garnish

Salt

Pepper

black, freshly ground

Preparation

Preheat the oven to 180°C (160° fan) | gas 4.
Rub the beetroot and sweet potatoes with the olive oil before individually wrapping in aluminium foil and arranging on a large baking tray.
Bake for about 1 hour until just tender to the tip of a knife.
Remove from the oven and let cool to one side.
In the meantime, stir together the cottage cheese, chopped herbs, and some salt and pepper to taste in a small bowl.
Toast the mixed nuts in a dry frying pan set over a medium heat until golden and aromatic.
Let cool briefly before pulsing in a food processor until finely chopped.
Unwrap the vegetables and discard the foil.
Cut open with a sharp knife and fill with spoonfuls of the cottage cheese mixture.
Arrange the backed sweet potatoes and beetroots in a dish and top with a generous sprinkling of the chopped nuts, sesame seeds, and some mint leaves before serving.