Ingredients

• 300 g beets
• 300 g sweet potatoes
• 1 red onion
• 1.5 tablespoons olive oil
• 50 g nuts or pumpkin seeds
• 2 handfuls of kale
• pinch of chili flakes
• optional 80 g feta or brie cheese
• 1 avocado
• 1/2 pomegranate

Sauce

• choice of: 1 tablespoon tahini or 2 teaspoons mustard
• 2 teaspoons honey or maple syrup
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice

Preparation

1. Preheat the oven to 200°C. Peel the beets and sweet potatoes and dice them (dice the beets smaller than the sweet potatoes). Peel the onion and cut into small pieces.
2. Place the vegetables in a baking dish, season with salt, pepper and drizzle with 1 tablespoon olive oil. Place in the oven and bake for 20 minutes.
3. Take out and, shaking the dish, mix the vegetables gently. Spread the chopped kale leaves on top, add nuts or pumpkin seeds, sprinkle with chili and drizzle with the remaining olive oil. You can also add diced feta or blue cheese.
4. Bake for 10 minutes. Peel the avocado, remove the pit and cut into pieces, add to the roasted vegetables. Sprinkle with pomegranate.
5. Mix the sauce ingredients and drizzle over the salad.