Sweet potato salad with purslane, red beet, yellow bell pepper and a sweet grapefruit chili dressing

Name: Sweet potato salad with purslane, red beet, yellow bell pepper and a sweet grapefruit chili dressing
Cook time: 2 min
Total time: 47 min
Yield: 1 serving
Ingredients: 2 2 sweet potato; no no extra virgin olive oil; 2 2 red beets; 1 1 yellow bell pepper; 2 2 large handsful purslane; ½ ½ teaspoons ground coriander seeds; ½ ½ teaspoons ground cumin seeds; ½ ½ teaspoons chili flakes; ¼ ¼ grapefruit; 2 2 tbsp raw honey; or or maple syrup; 2 2 teaspoons homemade mustard; 1 1 tbsp extra virgin olive oil

User Reviews

4.0

3 reviews

Good

Cook Time
mins
Additional Time
45 mins
Total Time
47 mins
Servings
1 serving
Calories
785 kcal
Course
Salad
Cuisine
European, Mediterranean

Sweet potato salad with purslane, red beet, yellow bell pepper and a sweet grapefruit chili dressing

Iris Warren

Report

Lovely sweet, earthy and slightly spicy salad. With 3 different kind of grilled vegetables and a summer leafy green: purslane. The dressing is made with grapefruit juice, chiliflakes and honey (or maple syruo for vegfan). Topped with walnuts.

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Ingredients

Servings

2 2 sweet potato or 1 large one
no no extra virgin olive oil steam instead of grilling
2 2 red beets
1 1 yellow bell pepper
2 2 large handsful purslane
½ ½ teaspoons ground coriander seeds
½ ½ teaspoons ground cumin seeds
½ ½ teaspoons chili flakes
¼ ¼ grapefruit
2 2 tbsp raw honey
or or maple syrup for vegan
2 2 teaspoons homemade mustard
1 1 tbsp extra virgin olive oil

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Instructions

Preheat the oven at 430F or 220C.
Peel and dice the sweet potatoes and the red beets. Wash the bell pepper.
Put the potato and beet cubes in two different bowls and add to each half of the olive oil and spices. Marinating them separately will prevent the potatoes turning purple. Mix well.
Put the potato and beets in an oventray (also besides each other and still not mixed) or on a baking/oven tray with parchment paper. Make some room for the pepper and put it next to the cubes, completely in tact (with skin and stem).
Grill for 40 tot 45 minutes. Let cool.
When cooled, peel the blackend peel from the pepper. Remove the stem and the seeds. Wash with cold water if needed. Shred into strips.
Wash the purslane well, it can go bad very easily so take out all the mushy leaves. Those are spoiled.
Mix the honey (or maple syrup), the juice of a quarter grapefruit and the mustard. Mix that with the purslane. Add the potato and beets and mix.
Prepare the plates with the salad and top with the grilled pepper strips and walnuts. You can crush the walnuts a bit by hand. Drizzle more honey om top to taste.

Notes

Recipe for homemade mustard without vinegar.

Nutrition Information

Show Details

Calories 785kcal (39%) Carbohydrates 158g (53%) Protein 12g (24%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Sodium 509mg (21%) Potassium 2482mg (71%) Fiber 22g (88%) Sugar 69g (138%) Vitamin A 65470IU (1309%) Vitamin C 258mg (287%) Calcium 218mg (22%) Iron 6mg (33%)

Nutrition Facts

Serving: 1serving

Amount Per Serving

Calories 785 kcal

% Daily Value*

Calories	785kcal	39%
Carbohydrates	158g	53%
Protein	12g	24%
Fat	16g	25%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Sodium	509mg	21%
Potassium	2482mg	53%
Fiber	22g	88%
Sugar	69g	138%
Vitamin A	65470IU	1309%
Vitamin C	258mg	287%
Calcium	218mg	22%
Iron	6mg	33%