Roast Beetroot, Kumara, and Spinach Salad

(Serves 4-6)

Ingredients

  • 1 medium Gold Kumara
  • 1 medium Red Kumara
  • 2-3 medium Beetroot
  • 1 small (optional) Chorizo Sausage
  • 1/4 cup (optional)  Feta
  • 2-3 cups Baby Spinach

Methods

  1. Peel and dice the Kumaras and Beetroot
  2. Roast kumara and beetroot approximately 15-mins
  3. Let cool for 15-mins
  4. Dry pan-fry chorizo sausage.  Once done, dice them and add to roasted vegetables.
  5. Toss through baby spinach and sprinkle feta over the top.

This recipe is great on its' own or is great to compliment protein.