Sweet potato salad with purslane, red beet, yellow bell pepper and a sweet grapefruit chili dressing
Lovely sweet and tangy salad with sweet potato, red beets, grilled yellow bell pepper and purslane. Both the purslane and the red beet have a nice earthy taste. The stem of the purslane has a nice crisp. The beets are sweet, as are the sweet potato and the roasted yellow bell pepper. All flavors are lifted by the dressing that has the sweet bitterness of a bit of grapefruit juice, homemade mustard, chili flakes and honey.
Purslane
Purslane is a leafy green that’s not very well known. It’s originally from the Middle-Eastern. In my county it’s eaten in summer. It tastes a bit earthy and a little bit sour but it’s mostly crispy and fresh.
Grilled or steamed
The bell pepper is grilled in its own jacket. It doesn’t need any oil. I grilled the sweet potato and the beet as well. But this calls for a bit of oil. If you wish to eat fatfree, just steam them.
Homemade mustard
The dressing is made with a bit of mustard. But since that has vinegar, I decided to make it myself: with lemon juice. This is the recipe for the homemade mustard without vinegar.
Sweet potato salad with purslane, red beet, yellow bell pepper and a sweet grapefruit chili dressing
This recipe may contain
affiliate linksEquipment
- oven at 430F or 220C or steamer
- ovendish or oven/baking tray and parchment paper
- colander
- 2 bowls
- little bowl and whisk
Ingredients
- 2 sweet potato or 1 large one
- 2 red beets
- 1 yellow bell pepper
- 2 large handsful purslane
- ½ teaspoons ground coriander seeds
- ½ teaspoons ground cumin seeds
- ½ teaspoons chili flakes
- ¼ grapefruit
- 2 tbsp raw honey
- or maple syrup for vegan
- 2 teaspoons homemade mustard
- 1 tbsp extra virgin olive oil
For fat and oilfree
- no extra virgin olive oil steam instead of grilling
Instructions
- Preheat the oven at 430F or 220C.
- Peel and dice the sweet potatoes and the red beets. Wash the bell pepper.
- Put the potato and beet cubes in two different bowls and add to each half of the olive oil and spices. Marinating them separately will prevent the potatoes turning purple. Mix well.
- Put the potato and beets in an oventray (also besides each other and still not mixed) or on a baking/oven tray with parchment paper. Make some room for the pepper and put it next to the cubes, completely in tact (with skin and stem).
- Grill for 40 tot 45 minutes. Let cool.
- When cooled, peel the blackend peel from the pepper. Remove the stem and the seeds. Wash with cold water if needed. Shred into strips.
- Wash the purslane well, it can go bad very easily so take out all the mushy leaves. Those are spoiled.
- Mix the honey (or maple syrup), the juice of a quarter grapefruit and the mustard. Mix that with the purslane. Add the potato and beets and mix.
- Prepare the plates with the salad and top with the grilled pepper strips and walnuts. You can crush the walnuts a bit by hand. Drizzle more honey om top to taste.
Did you make this salad or do you have any questions? Jus leave a comment!