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Roasted Beetroot, Spinach and Sweet Potato Salad

Serves 6


  • 3 beetroot, unpeeled, cut into wedges
  • 1 sweet potato, unpeeled, cut into wedges
  • 20g Australian butter, melted
  • 3 teaspoons brown sugar
  • 1 cup Australian reduced fat natural yogurt
  • 1/4 cup orange juice
  • 2 teaspoons finely grated orange rind
  • 1 clove garlic, crushed
  • 500g baby spinach leaves
  • 100g green beans, blanched
  • 2 tablespoons chopped pistachio nuts, toasted
  • freshly ground black pepper, to taste
Download Recipe (PDF)


  1. 1. Place vegetables in baking dish, drizzle over the butter and sprinkle with sugar. Bake at 200°C for 45 minutes, turning occasionally.
  2. 2. Combine yogurt, orange juice, rind and garlic. Arrange spinach leaves, beans and roasted vegetables on serving plates. Drizzle over the yogurt dressing and sprinkle with pistachio nuts and pepper.
  3. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Nutritional Information

Nutrients per serve:
Energy (kj) 535
Protein (g) 7
Fat, Total (g) 5
Carbohydrates (g) 14
Sodium (mg) 0
Calcium (mg) 137
Iron (mg) 4


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