Peel sweet potato and beetroot and dice with Braun’s MultiQuick 9 hand blender and its dicer attachment.
Mix pieces with 1 tablespoon of olive oil, salt and pepper and place on a baking tray.
Cook vegetables for about 20-30 minutes at 200°C top/bottom heat until soft. After about 10 minutes add walnuts.
In a large bowl, mix 1 tablespoon of olive oil, parsley, Dijon mustard, balsamic vinegar, a pinch of sugar, some salt and pepper with the whisk attachment to make a dressing.
Mix oven vegetables and mixed leaf salad with dressing.
Arrange beetroot and sweet potato salad on plates, crumble feta over it and serve immediately.
Peel sweet potato and beetroot and dice with Braun’s MultiQuick 9 hand blender and its dicer attachment.
Mix pieces with 1 tablespoon of olive oil, salt and pepper and place on a baking tray.
Cook vegetables for about 20-30 minutes at 200°C top/bottom heat until soft. After about 10 minutes add walnuts.
In a large bowl, mix 1 tablespoon of olive oil, parsley, Dijon mustard, balsamic vinegar, a pinch of sugar, some salt and pepper with the whisk attachment to make a dressing.
Mix oven vegetables and mixed leaf salad with dressing.
Arrange beetroot and sweet potato salad on plates, crumble feta over it and serve immediately.
