Saturday 20 January 2018

Sweet Potato and Beetroot Wedges with Harissa Mayo Dipping Sauce

Megan Young

you will need

2 large sweet potatoes

2 large beetroots

2 tbsps olive oil

Salt and pepper, to season

For the harissa mayo dipping sauce

1 cup high-quality free-range-egg mayonnaise

2 tbsps harissa paste


Peel the vegetables and cut into equal-sized wedges.

Place the vegetables on a large baking tray, pour over the olive oil and toss well so they are evenly coated.

Bake in a moderate oven (180°C/356°F) for 35-45 minutes, or until the wedges are soft in the middle and crispy on the outside.

Combine the mayonnaise and harissa by mixing well with a spoon.

Harissa varies in heat from brand to brand, so test the dipping sauce as you add the harissa to make sure it has the right amount of chilli for you.

Serve the wedges straight from the oven, seasoned with salt and pepper.

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