Lamb, beetroot and sweet potato salad recipe
Prep time
Cook time
Total time
Serves: 4
  • 400g lean lamb strips
  • 1 large sweet potato
  • 30g pine nuts
  • 4 cups baby spinach leaves
  • Balsamic vinegar
  • Olive oil
  • Crushed garlic
  • Canned baby beetroot
  1. Cut sweet potato into ½cm cubes and grill or roast for 10 minutes
  2. While they cook, combine 2 tsb garlic with 2 tsp olive oil and coat lamb
  3. Fry lamb on high heat for 3-4 minutes until just cooked
  4. Remove and brown pine nuts on low heat in pan
  5. Drain baby beetroots
  6. Divide baby spinach between plates and top with lamb, sweet potato, pine nuts and baby beetroot
  7. Drizzle with a few tablespoons or balsamic vinegar
Recipe by Keep Calm Get Organised at