Sweet Potato and Turkey Breast With Beetroot Sauce

  • Difficulty: Medium
  • 45 minutes
  • 2 servings

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.

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
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)

How to Cook Sweet Potato and Turkey Breast With Beetroot Sauce

  1. 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. For the meat:

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

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

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