Roasted Vegetable Butterbean Pesto Salad
Ingredients
- 4 cups spinach
- 2 medium sweet potatoes
- 4 medium beetroots
- 1 x 400g can butter beans
- 1 red onion, sliced
- 1/2 cup chopped walnuts
- Large handful parsley
- 4 tablespoons basil pesto
- Olive oil (as needed)
- Salt and pepper to taste
Preparation
Preheat oven to 190 degrees and roughly chop sweet potatoes and beetroots. Place them on a baking tray with olive oil, salt, and pepper, then bake for 25 minutes until soft.
While veggies are cooking, wash spinach and place it in a large bowl along with parsley, butter beans, and sliced onion.
Add walnuts to the veggies in the oven for the final 10 minutes to roast. Once everything is cooked, add to the bowl of spinach, add pesto, and fold through.
