Paleo Spiced Sweet Mash & Shredded Beet, Carrot & Ginger Salad

A close up of a plate of paleo spiced sweet mash, peppered mackerel and a beet, carrot and ginger salad

Do I really need to caption this? Mmmmm yummy!

So as some of you may already know that the lovely people at Comvita UK provided me with a couple of goodies to review.  I just couldn’t help but create something super nutritious and super delicious.  Watch out for my review of Comvita’s Manuka Honey & Apple Cider Vinegar and Olive Leaf Extract coming shortly!

Serves: 4-6 people (depending upon how greedy they are)

Preparation Time: 8-10 minutes

Cooking Time: 10-15 minutes


For the beetroot, carrot & ginger salad:

3 medium beetroots (peeled)
4 medium carrots
3″ piece root ginger (peeled)
2 tbsp fennel seeds
1/3 cup fresh coriander (roughly chopped)

For the spiced sweet mash:

2 large sweet potatoes (peeled)
50g raw grass-fed butter, or 25g coconut oil for a Vegan option (save a knob for cooking your spring onions)
Pinch of ground cloves
1/4 tsp ground mace
1/2 tsp ground ginger
1/2 tsp Himalayan pink salt
2 spring onions (roughly chopped)


  1. In a sink peel your beets with a potato peeler whilst running a hot tap over them.  This will prevent you from staining your hands.  Alternatively wear some rubber gloves.
  2. For the sweet mash cut your peeled sweet potatoes into quarters and put a full kettle on to boil.
  3. Once boiled fill a large pan with the sweets and pour over the hot water. Place on a high heat, cover and boil for 6-8 minutes.
  4. Whilst wating for your sweets to cook peel your root ginger. In a food processor use a ‘grating’ plate with medium holes and shred your beets, carrots and ginger.
  5. Remove your shredded salad and place into a large salad bowl.
  6. Add the rest of your salad ingredients (except for the fresh coriander) and stir until evenly distributed.
  7. Drain your sweet potatoes and leave to drip dry for 5 minutes (you want the least amount of moisture possible).
  8. Blend together all of the sweet mash ingredients until smooth.
  9. Roughly cut your spring onions.
  10. Place a heavy based pan on a low heat, add your remaining knob of butter and spring onions. Cook until softened (about 1 minute.
  11. Remove the mash and add to the pan.  Heat through until warm, stirring frequently ensuring that it doesn’t stick to the bottom of the pan.
  12. Roughly chop your fresh coriander and stir through your salad.
  13. Serve with peppered mackerel or whatever you desire!
Sweet mash, mackerel and beet saladClose up of shredded beet, carrot & ginger salad with fennel seeds

Write a comment...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s