Roasted Beetroot, Sweet Potato & Caramelised Baby Onion Salad

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Roasted Beetroot, Sweet Potato & Caramelised Baby Onion Salad

 

 

1 bunch medium sized beetroots (600 g)(21 oz), trimmed

1 medium sized (400 g)(14 oz) sweet potato, skin removed and cut

into 2 cm (3/4 " ) wedges

8 baby onions, peeled

50 ml (3 1/3 Tbsp) olive oil

2 stems fresh thyme, roughly chopped

4 tsp sea salt

freshly ground black pepper

100 g (3 1/2 oz) baby spinach

1/2 cup roasted walnuts (optional)

 

 

Dressing:

 

1 bulb garlic

100 ml (3 1/3 fl oz) olive oil

juice of 1 lemon

4 tsp hot water

 

 

1. Preheat oven to 180 C (350 F).

 

2. Wrap beetroots in foil. Place on a baking tray and bake for 1 hour

20 minutes or until tender.

 

3. On a separate tray place sweet potato, baby onions and bulb of

garlic, drizzle with olive oil and season well with salt and pepper.

Scatter over thyme, cover with foil and place in oven along with

beetroots for 1 hour or until soft. (Beetroot can be tested with a

skewer, cooked when soft in the middle)

 

4. Remove garlic after 25 minutes. Allow to cool and cut off base with

a sharp knife. Flesh can then be removed by squashing the garlic with

a knife from the top. Place flesh in a food processor with 1/2

teaspoon of salt. Blend until smooth. Slowly add olive oil with motor

running, until thick. Remove to a small bowl and stir in hot water,

lemon juice and pepper to taste.

 

5. When vegetables are totally cool, toss gently with spinach and

dressing. Sprinkle with walnuts and serve.

 

 

Serves 4.