This beetroot sweet potato burrata salad is fresh, colourful, and full of flavour. It adds such a lovely pop of colour to the table. Even if you’re not usually a fan of beets, this salad with sweet potato and creamy burrata is so easy to put together — perfect for a light lunch or a beautiful side dish.

What I really love about this recipe is how flexible it is. You can roast or cook the beetroot 2–3 days ahead or just use pre-cooked ones from the shops to save time. Roasting sweet potato is quick too, so I usually do it just a few minutes before serving — while I prep the dressing or set the table. When you're ready to eat, it’s just a matter of assembling everything. Simple, quick, and it looks like something straight out of a gourmet deli.

This makes a generous side for 4 people or a light main for 2–3, especially if served with some bread or extra greens on the side.

And as a bonus… the colours match my Kenton Mills in Sichuan and Turmeric!

Ingredients: 

For the salad: 

• 450g cooked beetroot – Cut into triangles or bite-sized pieces
  
• 450g sweet potato – Peeled and cut into chunks
  
• 1 tsp olive oil – For roasting the sweet potato
  
• Salt – To taste

For the Balsamic Dressing: 

• 3 tbsp balsamic vinegar
  
• 1/4 cup olive oil
  
• 2 tsp maple syrup – Add more if you like it sweeter
  
• 1 tsp Dijon mustard
  
• Juice of 1/2 lemon
  
• Salt and pepper – To taste

To Finish: 

• Burrata cheese – One whole ball
  
• Sunflower and pumpkin seeds – For crunch
  
• Fresh basil leaves – To garnish
  

Method: 

1. Start by making the dressing — add all the ingredients to a jar, close the lid tightly, and shake well until combined. Set aside.
2. Toss the sweet potato chunks with olive oil and a pinch of salt, then air fry at 205°C for 10–12 minutes until golden and tender. Let them cool slightly.
3. In a large bowl or on a serving platter, combine the cooked beetroot and roasted sweet potato. Drizzle over a little dressing and toss gently. Place the whole burrata cheese on top, then sprinkle with sunflower and pumpkin seeds and scatter over the basil leaves.
4. Drizzle with more dressing, season with salt and pepper, and serve straight away.