Smashed Sweet Potatoes with Beet and Feta Salad

Ingredients

• 2 Sweet Potatoes (about 14 oz each)
• 4 tbsp olive oil
• 10.5 oz Beet (pre-cooked, vacuum-packed)
• 1 handful Parsley (about 1.8 oz)
• 1 tbsp Lemon Juice
• 1 tbsp White Wine Vinegar
• Salt
• Pepper
• 5.8 oz Feta (45% fat in milk)

Instructions

1. 1.

   Line a baking sheet with parchment paper. Wash the sweet potatoes well, pat them dry, and prick them several times with a fork. Place them on the baking sheet, drizzle with 2 tbsp of olive oil, and bake in a preheated oven at 356°F (180°C convection 158°C; Gas: Mark 2–3) for 30–40 minutes, or until tender.

2. 2.

   Meanwhile, cut the beet into small cubes for the salad. Wash, shake dry, and chop the parsley. Whisk together lemon juice, vinegar, salt, pepper, and remaining oil. Add the beet and parsley, then crumble in the feta. Mix well and season the salad with salt and pepper.

3. 3.

   Remove the sweet potatoes from the oven, press them apart on top, loosen the flesh inside slightly, and season with salt and pepper. Top the smashed sweet potatoes with the beet and feta salad and sprinkle with pepper.