Roast Beetroot Salad

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Roast Beetroot Salad

 

 

4 beetroot, trimmed, washed and dried

olive oil cooking spray

600 g (21 oz) sweet potato, peeled, roughly chopped

2 medium red onions, cut into wedges

2 cloves garlic, finely chopped

6 teaspoons vegetable -OR- olive oil

6 teaspoons vegan horseradish cream -OR- wholegrain mustard

1/2 cup vegan sour cream

2 teaspoons lemon juice

6 teaspoons finely chopped dill

100 g (3 1/2 oz) baby spinach leaves

 

 

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

 

2. Spray beetroot with oil. Wrap each beetroot in foil. Place on a baking tray.

Roast for 1 hour or until tender. Cool. Peel, then cut into wedges.

 

3. Meanwhile, combine sweet potato, onion and garlic in a large roasting pan.

Drizzle with oil. Season with salt and pepper; toss to combine. Roast, turning

once, for 25 to 30 minutes or until tender.

 

4. Combine horseradish cream, sour cream, juice and dill in a small bowl. Season

with salt and pepper.

 

5. Arrange spinach, beetroot and sweet potato mixture on a serving plate. Serve

with horseradish cream mixture.

 

 

Serves 4.