Name: Rainbow salad
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 600 gram baby beetroot, trimmed; 300 gram asparagus, trimmed; 2 clove garlic, crushed; 1 tablespoon finely grated lemon rind; 2 avocados (400g), cut into thin wedges; 3 oranges (720g), segmented; 1 red onion (170g), sliced thinly; Wholegrain mustard dressing; 1 tablespoon wholegrain mustard; 1 tablespoon cider vinegar; 1 tablespoon finely chopped fresh chives; 1/4 cup coarsely chopped fresh flat-leaf parsley

Ingredients

600 gram baby beetroot, trimmed

300 gram asparagus, trimmed

2 clove garlic, crushed

1 tablespoon finely grated lemon rind

2 avocados (400g), cut into thin wedges

3 oranges (720g), segmented

1 red onion (170g), sliced thinly

Wholegrain mustard dressing

1 tablespoon wholegrain mustard

1 tablespoon cider vinegar

1 tablespoon finely chopped fresh chives

1/4 cup coarsely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Place beetroot on oven tray; roast uncovered, about 45 minutes or until beetroot is tender. Cool 10 minutes. Peel beetroot; cut in quarters.

3.Meanwhile, combine asparagus, garlic and rind on oven tray; roast, uncovered, about 10 minutes or until asparagus is tender. Cut asparagus in half, crossways.

4.Make wholegrain mustard dressing. Combine ingredients in small bowl.

5.Place beetroot and asparagus mixture in large bowl with remaining ingredients and dressing; toss gently to combine.

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Ingredients

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