Roast a large sweet potato in the oven for 30 mins whilst you prepare the salad.
2 lbs fresh beetroot
2 tablespoons cider vinegar
1 cucumber, finely sliced
2 tablespoons sesame seeds, lightly toasted
4 tablespoons alfalfa sprouts
Scrub beetroot well, trim stalks and steam for 20 mins. Allow to cool then cut in
quarters and arrange on serving plate with the cucumber. Pour over vinegar, sprinkle
with sesame seeds and alfalfa, serve with chopped sweet potato.