Roasted vegetable salad with Zacusca Beetroot

Monday nights are vegetarian nights in our house. And what better way to add more flavour to our dishes than with a good dollop of Zacusca Beetroot.

This salad is one of my favourites and even hubby doesn’t miss the meat when having it. The crunch of the walnuts is beautifully complemented by the creaminess of the avocado, the saltiness of the halloumi and the sweetness of the sweet potato. A great recipe that will surely become a go-to in your household as well.


✅ 2 medium sweet potatoes cubed

✅ 4 tbsps Zacusca Beetroot

✅ 1 ripe avocado

✅ 200g halloumi cheese

✅ 200g snow peas

✅ 4 raw baby beetroots

✅ 2 tbsps extra virgin olive oil

✅ 100g walnuts

✅ salt and pepper to taste

✅ 1 butter lettuce head


How to cook it

Start off by peeling the beetroots and sweet potatoes and cutting them into larger cubes. Place them on 2 separate oven trays and drizzle 1 tbsp of olive oil on each one of them. Season with salt and pepper. The reason why we place the veggies in two separate trays is that we don’t want the beetroot to stain the sweet potato, thus giving us that beautiful multi coloured salad.

Preheat your oven to 200 degrees or 180 degrees fan forced. Place the veggie trays in the oven and bake for about 30 minutes until golden brown.

While the veggies are roasting, wash your lettuce and break it up into larger pieces. Top and tail the snow peas and steam in the microwave for 3 minutes on high.


Slice your halloumi into 1 cm thick slices and place on a char grill for 30 seconds on each side until nicely charred. Set up and start plating.


Place a handful of lettuce leaves into a serving bowl. Using a pair of thongs top the salad with the veggies: sweet potatoes, beetroots, snow peas and avocado cut into cubes. Add a couple of slices of halloumi cheese and top with chopped walnuts and a good dollop of Zacusca Beetroot. So nutritious and deliciously satisfying!


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