Roasted Beetroot (Beet), Sweet Potato And Spinach Salad - cooking recipe

Ingredients

3 beetroots, unpeeled, cut into wedges
1 sweet potato, unpeeled, cut into wedges
20 g butter, melted
3 teaspoons brown sugar
1 cup low-fat plain yogurt
1/4 cup orange juice
2 teaspoons orange rind, finely grated
1 garlic clove, crushed
500 g baby spinach leaves
100 g green beans, blanched
2 tablespoons pistachio nuts, chopped, toasted
pepper, to taste

Preparation

Place beetroot and sweet potato in baking dish, drizzle over the butter and sprinkle with sugar.
Bake at 200\u00b0C for 45 minutes, turning occasionally.
Combine yogurt, juice, rind and garlic.
Arrange the spinach, beans and roasted vegetables on serving plates.
Drizzle over the dressing and sprinkle with pistachio nuts and pepper.