orange kumara & beetroot salad

4 large orange kumara
400g fresh baby beetroot
1 large garlic bulb (unpeeled)
2 large red onions
2 tblspns olive oil
1/2 tblspn butter
1 tblspn balsamic vinegar
1 tspn brown sugar
60ml olive oil
3 tblspns lemon juice
100g baby spinach leaves (stalks removed)
100g feta

Cut the kumara into bite size chunks & lightly coat in a little extra olive oil. Wash & trim the baby beetroot. Bake kumara, beetroot & whole garlic on an oven tray 180oC 40 minutes. Remove, peel the garlic & squeeze out cloves.

Slice the red onion into large wedges & saute in frypan with olive oil & butter for a good 10 minutes on a low heat. Add the balsamic vinegar & brown sugar and saute a further few minutes.

Combine the 50ml 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 & lemon dressing. Serve on a large platter or individual plates. Sprinkle feta lightly over the top of salad.

Serves 4