Sweet Potato and Beetroot Crisp Baked Salad

A warm wholesome seasonal roast salad with roasted sweet potato, brocolli, crispy beetroot, spinach, quinoa and humous Recipe makes 4, perfect for pre-assembly and taking left overs for lunch.

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Step 1

Pour 2 tbsp of olive oil onto a tray and place into the oven at 200 degrees C

Step 2

Cut the sweet potato into cubes and thinly slice the beetroot - around 2 - 3 mm.

Step 3

Spread the beetroot in a thin layer onto the tray with the pre-heated oil, and fill another tray with the sweet potato, herbs and spices and whole cloves of garlic. Place into the oven. You can remove the beetroot after around 15 minutes or when it looks crispy. Leave the sweet potato for a further 15

Step 4

While that cooks, chop the broccolli head and set to the side. You will add this to your sweet potato tray after the extra 15 minutes is up.

Step 5

Boil 120g of quinoa and bulgur wheat with 1 cube of vegetable stock, and 450ml of water.

Step 6

Once your quinoa mixture has cooked down and there is no more water, spread it onto a baking sheet and place into the oven along side the sweet potato. This will take around 25 minutes to become crispy. This adds a nice crunch to the salad, but if you prefer to eat your grains as it, skip this step.

Step 7

Once the sweet potato has cooked for 30 minutes, add the brocolli to your tray and cook for a further 10 minutes.

Step 8

By the time this has finished, your quinoa should be baked and crispy. Toss the spinach in lemon juice and a extra little oil, top with all of your roasted ingredients and finish with a dollop of humous and chopped spring onion