Recipes
Butternut, Beetroot and Sweet Potato Salad
From: Tantalize with salads (Chana Millstein)
1.5kg sweet potato slices 2cm thick
1 bunch beetroot boiled until tender sliced 2cm thick
1 pack veggie crisps or terra chips
1/4 cup pumpkin seeds
80g feta crumbled
1.5 kg butternut cubed
2tsp garlic and herb spice
2tsp dried oregano
2tsp garlic salt
1/3 cup olive oil
Optional: caramelized cashew nuts
Dressing:
1/2 cup mayonnaise
1/2 cup treacle sugar (used silan)
1/2 cup olive oil
1/4 cup balsamic vinegar
Method:
1: Heat the oven to 180C
2: Coat the vegetables with a drizzle of oil and sprinkle with spices
3: Roast vegetables in a single layer on baking sheet for about 30 minutes until cooked and slightly caramelized. Cool
4: Blend dressing ingredients with a blender or processor
5: Combine the vegetables and and assemble in serving dish
6: Dress vegetables with some of the dressing
7: Sprinkle the salad evenly with punpkin seeds, crumbled feta and nuts
8: Top with a pile of veggie chips
9: Add more dressing at this point if desired.