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Sweet Potato and Turkey Breast with Beetroot Sauce

If you want something warming and hearty you’ve come to the right place. What we’re saying is that turkey breast pan-fried in butter can be happily paired with roasted sweet potatoes and cherry tomatoes. When serving the whole thing, it should be topped with a refreshing mint-flavored beetroot blend.
If you want something warming and hearty you’ve come to the right place. What we’re saying is that turkey breast pan-fried in butter can be happily paired with roasted sweet potatoes and cherry tomatoes. When serving the whole thing, it should be topped with a refreshing mint-flavored beetroot blend.

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Ingredients

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
salt
pepper
dried thyme
For the meat:
10 ounces of turkey breast, cut into two pieces
salt
pepper
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
salt
pepper
1 teaspoon fresh mint, chopped
1 spring onion, chopped (for garnishing)

Ingredients

  • For the vegetables:

  • For the meat:

  • For the beetroot blend:

Steps

1
Done

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.

2
Done

For the meat: Place the turkey breast pieces on the work surface. Season them with salt and pepper on both sides.

3
Done

Heat the vegetable oil in a skillet over medium heat. Add the turkey breast and the basil leaves. Cook for up to 1 minute.

4
Done

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.

5
Done

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.

6
Done

Serve the roasted veggies with cooked meat. Add beetroot sauce and garnish with chopped spring onion.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

504 kcal
Calories
35 g
Protein
27 g
Fat
30 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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