Roasted Beetroot, Spinach and Sweet Potato Salad
3 Beetroots unpeeled cut into wedges
1 Sweet Potato unpeeled cut into wedges
20 grams unsalted butter, melted
3 tsps brown sugar
1 cup of low fat yogurt
¼ cup of orange juice
2 tsps finely grated orange rind
1 clove garlic crushed
500 grams baby spinach leaves
200 grams fetta cheese
100 grams green beans blanched
Pine nuts roasted, pepper to taste
Place beetroot and sweet potato in baking dish, drizzle over butter and sprinkle with brown sugar.
Bake at 200C for 45 mins turning occasionally.
Combine yoghurt, orange juice, rind and garlic. Arrange the spinach leaves, beans and roasted vegetables in serving dish. Drizzle over a small amount of balsamic vinegar and dressing, and then add toasted pine nuts and fetta cheese.
Serves 6.
Triple for 20.
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