Sweet Potato Rounds with Feta and Beets - Rosella

Sweet Potato Rounds with Feta and Beets

Makes: 4 | Prep: 15 minutes | Cook: 30 minutes | Difficulty: Easy

Rosella Sweet Potato Rounds with Feta and Beets

Ingredients

  • 1-2 Sweet potatoes, cut into 1.5 cm rounds
  • Olive oil
  • Salt and pepper
  • Good quality Greek feta, crumbled
  • Rosella Thickly Shredded Pickled Beetroot
  • Handful of rocket

METHOD:

Pre-heat oven to 180 degrees celsius.

Evenly spread the sweet potato slices onto a baking tray, drizzle with olive oil and season with salt and pepper.

Cook in the oven for 30 minutes, or until the potato slices are cooked through yet still firm enough to handle.

Top with a layer of pesto, a spoonful of Rosella Thickly Shredded Pickled Beetroot, a sprinkle of crumbled feta, and a couple of rocket leaves delicately placed on top.

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