BEETROOT & CARROT SALAD WITH ROASTED GARLIC DRESSING

SERVES 6

PREP AND COOK: 55 MINS

• 4 medium fresh bulbs beetroot

(465g)

• 3 bunches Dutch carrots,

washed and trimmed

• 2 red onions, peeled, cut into

3cm wedges

• 2 tblsps olive oil

• 3 tsps ground cumin

• 1 bulb garlic (80g)

• 120g baby spinach leaves

• ¼ cup sunflower seeds

• 100g soft feta, crumbled

DRESSING

• ¼ cup olive oil

• ¼ cup fresh-squeezed orange juice

• 2 tblsps red wine vinegar

• 1 tblsp Dijon mustard

• 1 tsp honey

1 Using gloves, trim and peel beetroot. Cut into 3.5cm wedges. Place in a large roasting pan with carrots and onions. Drizzle with oil. Sprinkle with cumin. Season with salt and pepper. Add whole bulb garlic to pan.

2 Cook in a hot oven (200°C), tossing vegetables halfway through, for about 35 minutes, or until vegetables and garlic are tender. Remove from oven. Cool.

3 Remove garlic from pan. Trim top of bulb. Squeeze out flesh. Discard skins.

4 To make dressing, blend all ingredients and garlic flesh in a blender until smooth. Season.

5 To serve, combine vegetables, spinach and sunflower seeds in a large serving bowl. Drizzle with half the dressing. Reserve remaining for another use. Sprinkle with feta.