I’ve been cooking this dish for so long now that I can’t remember which of my wonderful friends gave it to me, but thank you! You don’t really need anything else to accompany the dish, but grilled salmon and chicken both go really well. It’s also a great addition to any buffet table or BBQ.
Only 6 main ingredients are needed here but the flavour combination works so well. You get the sharpness of the balsamic vinegar with the sweetness of the potato and beetroot, along with the tangy feta and earthy onion and garlic. The dish is delicious both hot or cold. If serving cold, I wait until everything has cooled down then add the feta & beetroot at the very end before serving.
Serves 4 (as a main or as a good size buffet dish):
-1 tbsp. Olive Oil
-2 Onions (finely chopped)
-3 cloves of Garlic (finely chopped)
-2tbsp. Balsamic Vinegar
-1.5 kg Sweet Potatoes (peeled and roughly cubed approx. 1 inch)
-4 whole fresh Beetroots (roughly cubed approx. 1 cm)
-150g block of Feta Cheese (roughly cubed approx. 1 cm). Add a bit extra if you’re feeling naughty!
-Salt & Pepper
-Pre-heat the oven to 200 oC
-Add the sweet potatoes to a pan of boiling water and keep on a medium heat
-Add the balsamic vinegar, a touch of salt & pepper, and cook for a further few minutes
-Remove from the heat and add the onion & garlic mix to an ovenproof dish
-After 20 minutes, remove the sweet potatoes from the pan and drain (you don’t want to overcook them at this stage as they will turn mushy)
-Place the sweet potatoes in the oven-proof dish with the onions & garlic and mix up well.
-Put the dish in the oven for 15 minutes. After 15 minutes, remove the dish, give it another stir and add a bit more olive oil if it’s looking a little dry. Put back into the oven for a further 15 minutes.
-After the time is up, remove the dish from the oven. The onion and sweet potatoes should now have a “roasted” look to them, with brown edges in places.
-If serving hot, add the feta and beetroot now, mix everything together well and enjoy!