Serves = 4
- 1 x sweet potato, large
- 2 x beetroot, fresh
- 100g rocket
- 100g baby spinach
- 100g reduced fat feta cheese
Dressing:
- 1 tbsp extra virgin olive oil
- 1 tbsp Red wine vinegar
- 1 tsp mustard powder
- 1 tsp dried thyme
A versatile salad, perfect as a side or as a meal on its own
Preheat oven to 200C
Scrub sweet potato and beetroot well
Chop sweet potato and beetroot into 2 cm chunks, leaving the skin on
Place sweet potato and beetroot on an oven tray, evenly spaced, and drizzle with olive oil so that they are evenly coated
Roast in the oven for 30 minutes until browned and you can pierce easily with a fork
Remove from the oven and allow to cool to a warm temperature
In a bowl, combine the rocket/spinach mix, roast vegetables, and salad dressing
Crumble feta over the top of the salad
Nutrition information (per serve):
Energy (1110kJ)
Protein (12.5g)
Total fat (8.8g)
Saturated fat (3.1g)
Carbohydrate (30.1g); Starch (16.1g), Sugars (14.0g), Added sugars (0.0g), Free sugars (0.0g)
Dietary fibre (7.8g)
Sodium (351mg)
Calcium (229mg)
Iron (3.1mg)