Roasted beetroot and avocado salad

Roasted beetroot and avocado salad

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly, Vegan, Vegetarian
Course: Entree, Lunch, Main, Side dish
Favourite flavours: Salad

INGREDIENTS

4 beetroot, peeled and cut into 4cm chunks
1 sweet potato, peeled and cut into 4cm chunks
2 tablespoons olive oil
2 avocadoes, thickly sliced
60g micro herbs (or baby salad leaves)
salt and pepper

dressing
¼ cup olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
zest of ½ lemon
METHOD

Preheat oven 200°C/180°C (fan forced).

Place beetroot and sweet potato onto a baking tray season with salt and pepper, drizzle with oil and bake in the oven for 40 minutes until tender. Remove from the oven and allow to cool slightly.

Place dressing ingredients in a small bowl and whisk to combine. Season with salt and pepper.

Place roasted vegetables into a large bowl; three-quarters of the micro herbs and toss gently. Transfer to serving platter and top salad with avocado slices and remaining micro herbs; drizzle with dressing and serve immediately.

Recipe Search

Tip: Try "lamb & potato" or "Low GI"
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