4 large orange kumara
400g fresh baby beetroot
1 large garlic bulb (unpeeled)
2 large red onions
2 tblspns olive oil
1 tblspn balsamic vinegar
1 tspn honey
60ml olive oil
3 tblspns lemon juice
100g baby spinach leaves (stalks removed)
100g fetaCut the kumara into bite size chunks & lightly coat in a little olive oil. Wash & trim the baby beetroot. Bake kumara, beetroot & whole garlic on an oven tray 180°C for 40 minutes. Remove, peel the garlic & squeeze out cloves.
Slice the red onion into large wedges & saute in frypan with olive oil for a good 10 minutes on a low heat. Add the balsamic vinegar and honey and saute a further few minutes.
Combine the 60ml olive oil with the lemon juice and garlic cloves.
Place kumara, baby beetroot, red onion & spinach leaves in a large mixing bowl. Gently toss through the oil and lemon dressing. Serve on a large platter or individual plates. Sprinkle feta lightly over the top of salad.
Try this recipe with cooked, sliced lean venison sausages... delicious!