Roasted Red Vegetable Salad

• 500g sweet potato, peeled and cut into chunks Safeway 2 pkg For $5.00 thru 02/09
• 2 large carrots, peeled and cut into chunks
• 2 beetroots, cut into wedges (or 1 bunch baby beetroots)
• 2 red onions, quartered
• 1 tablespoon fresh thyme leaves
• 1 tablespoon olive oil
• salt and pepper, to taste
• 50g baby spinach leaves
• 1/3 cup KRAFT FREE* Caesar Dressing

1. Toss potato, carrot, beetroot and red onion in a large bowl with the oil, thyme and seasoning.
2. Place vegetables (except beetroots) onto a lined baking tray and bake at 200C for 25 minutes.
3. Add beetroot, on a separate tray, and bake for a further 10-15 minutes until vegetables are tender.
4. Toss the roasted vegetable with the spinach, drizzle with dressing and serve immediately.

carrots, beetroots, red onions, thyme, olive oil, salt, baby spinach leaves

Taken from www.kraftrecipes.com/recipes/roasted-red-vegetable-salad-107563.aspx (may not work)