Sweet potato, Beetroot and Green Bean Salad with Mustard Dessing

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.

4. Once veggies are almost baked, chop green beans in half and cook in boiling water for 2 min.
5. Add the green beans and minced garlic to the baked veggies and leave in oven for another 5 min.

6. Make the dressing by mixing all the ingredients together.

7. Once veggies are baked, place over the mixed salad and add dressing to taste.
8. You can sprinkle pecan nuts or blueberries over the salad to add a bit of summer flavour.
9. Enjoy!