Ingredients

Roasted Vegetables

• 250g fresh beetroots, washed, trimmed and cut into small wedges
• 250g Jerusalem artichokes, washed, scrubbed and sliced into 1-2cm pieces
• 2 tsp dried mixed herbs
• moldan salt and freshly ground black pepper
• 3 tbsp olive oil

Salad

• 120g baby spinach leaves
• 50 walnuts, roasted and roughly chopped
• 2 tbsp extra virgin olive oil
• 1 tsp balsamic vinegar
• freshly ground black pepper

Method

1. Roasted Vegetables: Preheat an oven to 200°C. Place the beetroot and artichokes in a large roasted pan, and toss them with the dried herbs seasoning and olive oil, so that they are well coated. Place the pan on the centre shelf in the preheated oven and leave to cook for 20 minutes. Turn the vegetables and leave them to cook for a further 20-30 minutes, so that they are tender and crisp. Remove the pan from the oven and keep warm.
2. Salad: Place the spinach leaves and walnuts in a large salad bowl, add the warm roasted vegetable and lightly toss the salad together. Just before serving toss the salad with the olive oil, balsamic vinegar and a little freshly ground black pepper. Serve.