Roast Sweet Potato & Beetroot Salad w Parsley Dressing

Easy everyday roasted veggie salad with lots nourishment and punchy garlic & parsley dressing.

Flavour Additions:

• golden quinoa topping with seeds and turmeric 
• crumbly feta or goats cheese
• toasted sunflower and pumpkin seeds

Serves 4

Serve alongside a bbq or roast chicken. Use the dressing to base a freshly baked garlic bread as it comes out of the oven.

Mortar & Pestle would be handy

• extra virgin olive oil
• 4 small sweet potatoes, cut into wedges (skin left on)
• 4 small beetroot, trimmed and cut into wedges
• 2 small red onion, cut into wedges
• 1 cup broad beans, podded & cooked or cooked edamame
• 120g salad leaves, I used watercress and rocket
• salt & pepper

Dressing

• extra virgin olive oil
• handful parsley, leaves only. finely chopped
• 2 garlic cloves minced
• 1 tablespoon aged balsamic vinegar

1. Preheat oven to 200c
2. In a mortar & pestle start pounding the garlic until minced, add the parsley leaves and pound until a pesto forms, add enough olive oil to create a loose pesto. Add the balsamic vinegar. Alternatively you can add the dressing ingredients to a NutriBullet and whizz until smooth, adding enough extra virgin olive oil to create a loose pesto.
3. In a large roasting tin, season the veggies with salt & pepper and spoon the parsley dressing over the wedges, roast for 30-40min until tender.
4. Toss the roast veg n a bowl with the salad leaves and the rest of the dressing. Season with salt & pepper
5. Garnish with micro leaves if using and a few more swirls of balsamic vinegar.