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Roasted Beetroot, Sweet Potato and Kale Salad
- Wash the beetroot and sweet potato and peel if desired. Halve the beetroot and place into a large roasting dish lined with baking paper. Halve the sweet potato lengthways and then slice into 2cm half-moon pieces, add to the baking dish with the oil, garlic, salt, pepper, fennel and cumin.
- Roast at 180°C for 40 minutes, then sprinkle over the sesame and pepita seeds and roast for a further 10-15 minutes until the seeds are toasted and the vegetables are tender.
- For the dressing, mix yogurt, lemon and tahini then season to taste. Adjust the thickness of the dressing with a little milk or water if desired.
- Arrange Leafy Patch Baby Kale leaves on a serving platter, scatter with roasted vegetables and seeds and drizzle with yogurt dressing.