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Sweet Potato, Egg, Pork and Beet Salad Recipe

Sweet Potato, Egg, Pork and Beet Salad,  A delicious way to use up leftover pork roast, sweet flavours balance well with the bitterness of the salad leaves.

Serves 4

Sweet Potato, Egg, Pork and Beet Salad Ingredients:

  • 2lb. sweet potato, peeled and diced
  • Salt
  • 4 heads Belgian endive
  • 5 eggs, hard cooked
  • 1lb. pickled young beets
  • 6oz. cold pork roast, sliced


  • 5tbsp. peanut or sunflower oil
  • 2tbsp. white-wine vinegar
  • 2tsp. Dijon mustard
  • 1tsp. fennel seeds, crushed

Cooking Instructions:

  • Bring the sweet potato to a boil in salted water and cook for 15 minutes or until soft.
  • Drain and allow to cool completely.
  • To make the dressing, combine the oil, vinegar,  mustard and fennel seeds in a screw-top jar and shake.
  • Separate the Belgian endive leaves and arrange around the edge of 4 serving plates.
  • Dress the sweet potato and spoon over the salad leaves.
  • Shell the hard-cooked eggs. Slice the eggs and beets and arrange to make an attractive border.
  •  Cut the pork into 1½ in fingers, toss with dressing, and pile into the center and serve.

About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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One comment

  1. wow, love this…a lot to learn.. count me as your follower…:D

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