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–+ servings

Roasted Beetroot, Spinach and Sweet Potato Salad

Wonderful as a winter salad.
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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Cuisine High Fiber, Low Sodium, Mediterranean, Salads & Vegetables, Vegetarians
Servings 6 People

Ingredients
  

  • 3 pcs Beetroot Unpeeled, cut into wedges
  • 1 pc Sweet Potato Unpeeled, cut into wedges
  • 20 g Australian Butter Melted
  • 3 tsp Brown Sugar
  • 1 cup Low-fat Yoghurt
  • 1/2 cup Orange Juice
  • 2 tsp Finely Grated Orange Rind
  • 1 pc Clove Garlic Crushed
  • 500 g Baby Spinach Leaves
  • 100 g Green Beans Blaanched
  • 2 Tbsp Toasted Pistachio Nuts Chopped
  • 1 Pepper (to taste)

Instructions
 

  • Preheat oven to 200°C.
  • Place vegetables in baking dish, drizzle over the butter and sprinkle with sugar.
  • Bake for 45 minutes, turning occasionally.
  • Combine yogurt, juice, rind and garlic.
  • Arrange the spinach, beans and roasted vegetables on serving plates.
  • Drizzle over the dressing and sprinkle with pistachio nuts and pepper.

NUTRITIONAL INFO

Calories :128
Kilojoules :535
Fat :5
Carbohydrate :14
Protein :7
Cholesterol :10
Sodium :20
Saturated Fat :2
Fiber :5
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