The infused beetroot in this dish makes for a lively and flavour-packed lunch. The sweet potato will keep you going right through the afternoon.
Serves: 4 as a light lunch with salad
Preparation time: 10 minutes
Cooking time: 45 minutes
4 large sweet potatoes
2 x 150g juniper & black pepper beetroot, cut into wedges
180g shredded ham hock
for the dressing:
170ml tub sour cream
a small bunch of chives, snipped
1-2 tsp english mustard, to taste
Salt & freshly ground black pepper
What to do:
Preheat the oven to 200/180/gas 6. Scrub the potatoes well and prick a couple of times with a fork. Arrange on a baking tray and bake for about 40 minutes until soft all the way through when pierced with a sharp knife.
Whilst the potatoes are cooking, make the dressing by mixing together the sour cream and chives in a small bowl. Season to taste with mustard, salt and freshly ground black pepper.
When the potatoes are cooked, cut down the middle and open up a little. Divide the beetroot between the potatoes and scatter over the ham. Finally, drizzle over the dressing before serving immediately.
Cook’s tips: juniper & black pepper beetroot can be purchased from Morrisons and Sainsbury’s, or choose a different flavour from the infused beetroot ready-to-eat range, which includes Spicy Sweet and Fiery Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Red Wine Vinegar & Orange Blossom Honey Beetroot (M&S), Sweetfire® Beetroot Wedges (Waitrose), Juniper & Black Pepper in Red Wine Vinegar Baby Beetroot (Morrison’s), Lime Zest Baby Beetroot (Waitrose) , Juniperberry & Black Pepper Cocktail, Beetroot (Sainsbury’s Taste the Difference), Sweetflame Beetroot (Sainsbury’s Taste the Difference), Honey & Ginger Baby Beetroot (Asda)