Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 3 medium beetroots (mix of golden and purple if available), peeled and cubed
- mixed microgreens (pea shoots, micro basil, or arugula/rocket)
- 3 tbsp olive oil
- Salt and freshly cracked black pepper
- 1 tsp fresh thyme leaves
- 3-4 tbsp Sticky Balsamic Original Pearls (the perfect finishing touch!)
- Optional: crumbled goat cheese or toasted walnuts
Instructions:
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Roast the Vegetables: Preheat oven to 200°C. Toss sweet potato and beetroot cubes separately with olive oil, salt, pepper, and thyme. Roast on separate trays for 25-35 minutes until tender and slightly caramelized (beetroot may take longer).
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Cool & Combine: Allow vegetables to cool slightly, then gently combine on serving plates.
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Add Fresh Elements: Garnish with microgreens.
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The Star Moment: Generously distribute your Sticky Balsamic Original Pearls across the salad - they'll provide bursts of sweet-tangy flavor that complement the earthy sweetness perfectly!
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Final Touch: Finish with a crack of black pepper and serve warm or at room temperature.
Why This Combination Rocks:
The natural sweetness of roasted sweet potato and beetroot creates the perfect canvas for your balsamic pearls. The earthy, caramelized flavors are elevated by those beautiful bursts of tangy sweetness from the pearls.