Delicious light dinner
- 1 bunch beetroot, washed and dried (trim stems to 2cm)
- 500g orange sweet potato, peeled, cut into 2cm pieces
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon brown sugar
- salt and pepper
- 80g baby spinach leaves
- 75g goat's cheese, roughly crumbled
- 2 tablespoons roughly chopped walnuts, (you can use toasted or untoasted)
Method
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Preheat oven to 220ºC. Line a large baking tray with baking paper. Arrange beetroot on 1 half of prepared tray. Place sweet potato on remaining half. Drizzle with oil. Bake for 25 minutes or until golden and tender. Remove and set aside to cool slightly. Peel beetroot skin. Cut into wedges and set aside.
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To make the dressing combine olive oil, vinegar and brown sugar. Season with salt and cracked black pepper. Whisk well until combined, or throw all ingredients in a jar and toss it around whilst dancing to reggae music. (I'm not entirely sure if the music genre affects the taste of the dressing, but I wouldn't risk it. Stick with Bob Marley, all the way.)
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Place beetroot and sweet potato in a large serving bowl. Add the baby spinach, drizzle with dressing and gently toss to combine. Serve sprinkled with the goat's cheese and walnuts.
Now I have no photos of this for posting today, since I am making it tonight, and my time machine is currently at the panel beaters. Take my word for it though, this looks gorgeous, and tastes amazing.
Photos will come tomorrow, if I remember.
Categories: Baking/Recipes, Spring, fabulous friends
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