Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 4 large beetroot, cut into wedges
- 1 red capsicum, deseeded, sliced
- 2 large carrots, quartered
- 1 large red onion, cut into wedges
- 100grams baby spinach
- 1tablespoons olive oil
- 1/3 cup walnut halves, toasted
- 2 cloves garlic, crushed
Nutrition per serving
765kJ / 183Cal
765 Kilojoules or 183 Calories
9% of daily energy intake*
Protein
4.4grams
Fat
11.9grams
Carbs
14.0grams
Sugars
11.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C.
Step 2 of 3
Place onion, beetroot, carrot and capsicum into a roasting pan. Combine oil and garlic in a bowl. Drizzle over vegetables and toss to coat. Season and bake for 30 minutes or until vegetables are tender and golden.
Step 3 of 3
Place spinach on serving dishes. Top with veggies. Add walnuts and serve.
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