Roasted Beetroot, Spinach and Sweet Potato Salad 

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Wonderful as a winter salad.

Ingredients:

3 beetroot, unpeeled, cut into wedges

1 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 clove garlic, crushed

500 g baby spinach leaves

100 g green beans, blanched

2 Tbsp toasted pistachio nuts, chopped

1 pepper (or to taste)

Directions:

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.

Variations:

* Please check the ingredients of this product carefully to ensure it is gluten free, if required.

Author:

Australian Dairy Corporation

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