Warm Sweet Potato and Beetroot Salad
Serves 4
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1/2 large (200g) sweet potato cut into chunks
1/2 large (50g) beetroot, peeled, cut into chunks
1 large (30g) carrots, peeled, cut into matchsticks
200g pumpkin, cut into chunks
1 clove garlic cooking oil spray
Zest of 1/2 orange
50g baby spinach leaves
30g walnut pieces, toasted
Honey-orange dressing
2 tablespoons honey, to taste
1/2 cup low-fat natural yoghurt
1/4 cup orange juice and zest of 1/2 orange
Optional: sprinkle with 30 grams of crumbled goats cheese prior to serving (yummo!)
1. Preheat oven to 200°C. Place the sweet potato, beetroot, carrot, pumpkin and garlic into a baking tray and spray with oil. Cook for 25 minutes.
2. Meanwhile, make dressing: Heat honey until warm and runny. Mix together with yoghurt, and then stir in zest. Set aside.
3. Remove vegetables from oven. Toss with sugar, juice and zest. Return to oven and cook until juice has evaporated and vegetables are cooked through.
4. Arrange spinach and warm roast vegetables on a large serving platter. Top with walnuts and dressing. Serve immediately.