4 organic beetroot, peeled and cut into 4cm chunks
1 organic sweet potato, peeled and cut into 4cm chunks
2 tablespoons organic extra virgin olive oil
2 organic avocadoes, thickly sliced
60g of organic herbs of choice (or baby salad leaves)
salt and pepper
dressing
¼ cup organic olive oil
1 tablespoon organic lemon juice
1 teaspoon organic Dijon mustard
zest of ½ organic lemon.
Preheat oven 200°C/180°C (fan forced).
Place beetroot and sweet potato onto a baking tray season with salt and pepper, drizzle with oil and bake in the oven for 40 minutes until tender. Remove from the oven and allow to cool slightly.
Place dressing ingredients in a small bowl and whisk to combine. Season with salt and pepper.
Place roasted vegetables into a large bowl; three-quarters of the micro herbs and toss gently. Transfer to serving platter and top salad with avocado slices and remaining micro herbs; drizzle with dressing and serve immediately.
