Sweet Potato Salad

Sweet Potato Salad


  • Spinach (two cups)

  • Sweet Potato (one cup, chopped)

  • Beetroot (one piece)

  • Pistachios (1/4 cup)

  • Olive oil (to taste)



  • Boil the Beetroot on the stove and preheat the oven to 400º F.
  • Clean the spinach leaves.
  • Cut the sweet potato into small cubes. Place them on a tray lined with wax paper, drizzle with enough olive oil for the portion. Bake in the preheated oven for 15 minutes.
  • Arrange the spinach on a plate.
  • Once the beetroot is cooked, slice it into half-moons and place it on the plate.
  • Add the Pistachio and Sweet Potato once they come out of the oven.
  • Serve with Botko crackers.


Back to blog