B00CU1W244_EBOK

ast vegetable salad
th salsa verde
20 mins COOK 1 hour
s wholesome salad perfectly balances the natural
etness of roast veggies with a zesty salsa verde dressing.
a substantial meal, toss with 1⅓ cups (200 g) cooked
scous for 1 bread unit per serve, and add your choice
rotein (meat, chicken, fish, eggs or tofu).
heat the oven to 220°C.
ce the beetroot in a small baking dish, season to taste with
and pepper and cover with foil. Roast for 30 minutes, then
ove the foil and continue to roast for a further 25–30 minutes
nwhile, combine the sweet potato, carrot, onion and garlic
aking-paper-lined baking trays, spray with cooking oil and
son to taste with salt and pepper. Scatter over the rosemary
cumin seeds, then add to the oven when you remove the foil
the beetroot. Roast for 25–30 minutes until the vegetables
golden and tender.
e the dressing, then squeeze four cloves of garlic from their
s and mix into the dressing.
ange the roast vegetables and spinach on plates, then drizzle
r the dressing and scatter with mint.
For added crunch, top this salad with 40 g toasted pepitas