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.