Juniperberry and black pepper infused beetroot with baked sweet potato

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.

Prep 10 mins | Cook 45 mins

4 as a light lunch with salad


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:

  1. 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.
  2. 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.
  3. 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 Tip: If you can’t get your hands on Juniperberry & Black Pepper beetroot then vacpac beetroot will work perfectly in this dish.