Beet, sweet potato and oscypek

For a light dinner or lunch. A salad that combines great flavors: the sweetness of beetroot and sweet potato with the specific taste of oscypek and garlic sauce in a slightly different version.


2-3 people

  • 3 medium or 6 small beets
  • 1 sweet potato
  • 8-10 cherry tomatoes
  • 1 medium-sized oscypek
  • 1 romaine lettuce
  • 1/2 teaspoon thyme
  • a pinch of chilli flakes
  • 1 teaspoon of dried garlic
  • 2 cloves of garlic
  • olive oil
  • salt and pepper


  • 1/3 cup Greek yogurt
  • 1 tablespoon of mayonnaise
  • 1 teaspoon of mustard
  • 1 tablespoon of apple cider vinegar
  • 1-2 cloves of garlic
  • 50g grated parmesan

Wash the beets thoroughly, cut into slices and place in a baking tray. Wash and dice the sweet potato, place next to the beets.

Sprinkle beets with thyme and dried garlic, and sweet potatoes with a pinch of chilli. Season everything with salt and pepper and pour over the olive oil and add the garlic cut in half. Put in the oven for 60-80mins in the oven until the beets are a little soft (should be slightly firm). – 180 degrees Celsius.

Arrange the chopped lettuce on the plates, separate the baked beets and sweet potatoes. Cut cherry tomatoes in half and arrange on plates.

Preheat the pan. Arrange the slices of oscypek on a dry frying pan. Roast on both sides until soft and lightly browned.

In the meantime, mix the dressing ingredients and pour over the salad as desired.

Arrange slices of oscypek cheese on top and serve immediately.

Enjoy your meal!

Polub nas:


Leave a Reply

Your email address will not be published. Required fields are marked *

Social media & sharing icons powered by UltimatelySocial