Cooking at Home
Roasted Sweet Potato and Beet Salad


Roasted sweet potatoes and beets:

  • 750g sweet potatoes, peeled and roughly cut
  • 1 bunch baby beets, washed, trimmed and cut in half
  • 3 tbsp Kikkoman Less Salt Soy Sauce
  • Juice of 1 lemon
  • 1 tsp chilli flakes, or to taste
  • 2 cloves garlic
  • 2 tsp sesame oil
  • 1 tbsp vegetable oil


  • 1 tsp Kikkoman Less Salt Soy Sauce
  • 1 tbsp apple cider
  • 1 tbsp mirin
  • 3 tbsp peanut or vegetable oil


  • 100g snow peas, blanched
  • 100g mixed fresh greens
  • 1 punnet raspberries
  • 50g pumpkin seeds

Kikkoman sauce used in this recipe

Cook time
Prep time

Roasted Sweet Potato and Beet Salad


  1. To make the roasted vegetables, place all of the ingredients in a large bowl and toss to combine. Place vegetable mix on a baking paper lined tray and bake in a pre-heated 200C oven for 20-30 minutes or until tender. Set aside to cool.
  2. Meanwhile, make the dressing by combining ingredients in a small bowl. Whisk to combine.
  3. To serve, arrange all ingredients on a serving platter. Drizzle with the dressing and serve immediately.
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