Roasted Beetroot (Beet), Sweet Potato And Spinach Salad

• 3 beetroots, unpeeled, cut into wedges
• 1 sweet potato, unpeeled, cut into wedges
• 20 g butter, melted
• 3 teaspoons brown sugar
• 1 cup low-fat plain yogurt
• 1/4 cup orange juice
• 2 teaspoons orange rind, finely grated
• 1 garlic clove, crushed
• 500 g baby spinach leaves
• 100 g green beans, blanched
• 2 tablespoons pistachio nuts, chopped, toasted
• pepper, to taste

1. Place beetroot and sweet potato in baking dish, drizzle over the butter and sprinkle with sugar.
2. Bake at 200u0b0C for 45 minutes, turning occasionally.
3. Combine yogurt, juice, rind and garlic.
4. Arrange the spinach, beans and roasted vegetables on serving plates.
5. Drizzle over the dressing and sprinkle with pistachio nuts and pepper.

beetroots, sweet potato, butter, brown sugar, lowfat plain yogurt, orange juice, orange rind, garlic, green beans, pistachio nuts, pepper

Taken from www.food.com/recipe/roasted-beetroot-beet-sweet-potato-and-spinach-salad-323722 (may not work)