Ingredients Needed for Sweet Potato and Turkey Breast With Beetroot Sauce
For the vegetables:
1 large sweet potato, sliced
½ medium onion
5 ounces of cherry tomatoes (9 - 10 tomatoes)
3 sage leaves
3 garlic cloves
2 teaspoons of olive oil
For the meat:
10 ounces of turkey breast, cut into two pieces
2 teaspoons of vegetable oil
3 fresh basil leaves
1 tablespoon butter
For the beetroot blend:
7 ounces of canned beets
2 tablespoons of beetroot juice
1 teaspoon olive oil
1 teaspoon fresh mint, chopped
1 spring onion, chopped (for garnishing)
How to Cook Sweet Potato and Turkey Breast With Beetroot Sauce
- For the vegetables:
Add the sweet potatoes, onion, cherry tomatoes, sage leaves, and garlic cloves to a medium baking dish. Drizzle with olive oil, season with salt, pepper, and dried thyme, then roast for 25 minutes at 360⁰F/180⁰C.
- For the meat:
Place the turkey breast pieces on the work surface. Season them with salt and pepper on both sides.
- Heat the vegetable oil in a skillet over medium heat. Add the turkey breast and the basil leaves. Cook for up to 1 minute.
- Remove the basil leaves and add the butter. Melt it, then cook the two pieces of meat on both sides until browned. Remove from heat.
- For the beetroot blend:
Add the canned beetroot, beetroot juice, olive oil, and fresh mint to a tall mixing glass. Season with salt and pepper. Blend until smooth using a hand blender.
- Serve the roasted veggies with cooked meat. Add beetroot sauce and garnish with chopped spring onion.