“Salads should not be boring! I whipped up this tasty number when I had some veggies that needed to be used up…and it was so good, I’ll be buying the ingredients especially for it in future. Purple veggies (like the beetroot and red onion in this salad) contain a phytochemical called anthocyanins – which help support the development of healthy blood and a strong heart.”

Ingredients

  • 1 1/2 cups of baby spinach leaves
  • 1 avocado, cubed
  • 1 small sweet potato
  • 1 large bulb of beetroot
  • 1 large Spanish onion
  • About 1/4 cup of goats cheese (you can do more of less depending on how much you like goats cheese)
  • Coconut oil
  • 2 tablespoons of Balsamic vinegar
  • Rock salt

Method

  1. Dice the sweet potato and beetroot and place on a baking tray.
  2. Cut the onion into wedges and mix in with the sweet potato and beetroot.
  3. Drizzle over about a tablespoon of coconut oil and toss to coat.
  4. Add balsamic vinegar and a good pinch of rock (or Himalayan) salt. Mix vegetables around to make sure they are well coated.
  5. Place in a hot oven and bake at 200 degrees for around 20 minutes or until soft throughout.
  6. While the veggies are roasting, arrange spinach on a flat platter or large plate.
  7. Place avocado over spinach.
  8. Scatter crumbled goats cheese.
  9. Finish by topping with the roasted veggies and coconut oil/balsamic/salt dressing from the baking tray.
  10. Enjoy while still warm.

Serves 2