Roasted Red Vegetable Salad

1. 1

   Toss potato, carrot, beetroot and red onion in a large bowl with the oil, thyme and seasoning.

2. 2

   Place vegetables (except beetroots) onto a lined baking tray and bake at 200C for 25 minutes.

3. 3

   Add beetroot, on a separate tray, and bake for a further 10-15 minutes until vegetables are tender.

4. 4

   Toss the roasted vegetable with the spinach, drizzle with dressing and serve immediately.

No additional tips available.