Beetroot and sweet potato salad with marinated fetta

Equipment

• Measuring cups
• Mixing bowls
• Baking tray
• Chopping boards
• Foil

Ingredients

• 4x large sweet potatoes
• 8x small beetroots
• 2x onions
• 100gms marinated fetta
• 1/3 cup olive oil
• Salt and pepper
• Silver beet leaves
• Rosemary

What to do

• Put beetroots into baking tray add salt and some oil, bake for about 30 mins
• Peel sweet potatoes and cut into medium sized
• Peel onion, cut in half and slice thinly
• Put into baking tray add salt and oil cover with foil
• Bake for about 40 mins. Take foil off after 20mins. Once sweet potato and onions are cooked add rosemary.
• Wash silver beet leaves and once the vegies have cooled down mix all ingredients together including the fetta.

Hint: Add rosemary once the sweet potatoes are cooked and still warm