With the warmer weather approaching in Perth, I am excited to be back to eating more salads for dinner.
I love this simple, tasty salad because it is warm and sweet and crunchy and so filling.
- 1 large beetroot
- 1 medium gold sweet potato
- 1 large pear
- 1 large avocado
- 4 handfuls baby spinach
- 1 tbsp olive oil
- 3 tbsp balsamic vinegar
- good pinch Himilayan salt
Peel and cube the beetroot, pear and potato to roughly the same size.
Mix together the oil, salt and vinegar and toss the veggies in the mix.
Place in a baking tray and roast in a preheated 200C oven for about 45 mins, turning once at about half way.
Divide the spinach among 4 bowls and place the warm vegetable mix on top.
Add some slice avocado and some extra balsamic vinegar if you’d like.
If you want to bulk up the meal even more, it also taste great with some added lamb or chicken.
Serves 4 adults.