Ingredients:
- 1/2 large sweet potato (see photos)
- 1 beetroot
- 1 handful green beans
- Mixed salad (I used watercress, spinach and rocket)
- 3 garlic heads
For the dressing:
- Olive oil
- Red wine vinegar
- Salt
- 1 teaspoon french mustard
- 1/2 teaspoon organic honey
Preparation
1. Line baking tray with olive oil.
2. Chop sweet potato and beetroot into roughly even 2cm cubes/triangles.
3. Toss sweet potato and beetroot with olive oil and salt in baking tray, and bake for 30-40 min.
2. Chop sweet potato and beetroot into roughly even 2cm cubes/triangles.
5. Add the green beans and minced garlic to the baked veggies and leave in oven for another 5 min.
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