Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 1 large red onion, cut into wedges
- 1 red capsicum, deseeded
- 2 large carrots, quartered
- 4 large beetroot, cut into wedges
- 1tablespoons honey (to taste)
- 1 pinch pepper (for seasoning)
- 100grams baby spinach
- 1/2 cup natural yoghurt
- 1tablespoons olive oil
- 1/3 cup walnut halves
- 1 pinch pink salt ground, to taste
Nutrition per serving
985kJ / 236Cal
985 Kilojoules or 236 Calories
11% of daily energy intake*
Protein
7.0grams
Fat
14.4grams
Carbs
20.2grams
Sugars
19.2grams
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 beetroot, onion, carrot and capsicum into a roasting pan. Combine oil and garlic in a bowl. Drizzle over vegetables and toss to coat. Season with salt and pepper and bake for 30 minutes or until vegetables are tender and golden.
Step 3 of 3
Place spinach on serving dishes. Top with vegetables. Add walnuts. Drizzle over combined yoghurt and honey. Serve.
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