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