Beetroot, Pecan and Goats Cheese Salad

Ingredients

2 bunches or 1 kg baby beetroot, trimmed

1 small sweet potato, thinly sliced

1 tbs olive oil

1 tbs red wine vinegar of balsamic vinegar

90g spinach leaves

1/2 cup pecans, roasted (optional). chopped coarsely

125g goat's cheese, crumbled

1/2 cup fresh flat leaf parsley leaves

Method

Wrap each beetroot in foil, bake in grill oven for 35 mins or until tender.  Cool slightly, then peel and cut in half or quarters.

Cook sweet potato in batches on grill pan until tender.

To make dressing, combine oil and vinegar in screw top jar and shake well.

Combine spinach, nuts, beetroot and sweet potato in bowl, top with cheese and parsley and drizzle with dressing.