Leftover dressing can be stored in a sealed jar in the fridge for up to one week. Toss through any salad. Vegetables can be cooked up to 2 hours before serving.
4 medium fresh bulbs beetroot (465g)
3 bunches Dutch carrots, washed and trimmed
2 red onions, peeled, cut into 3cm wedges
2 tblsps olive oil
3 tsps ground cumin
Salt and pepper, to taste
1 bulb garlic (80g)
120g baby spinach leaves
1⁄4 cup sunflower seeds
100g soft feta, crumbled
1⁄4 cup olive oil
1⁄4 cup fresh-squeezed orange juice
2 tblsps red wine vinegar
1 tblsp Dijon mustard
1 tsp honey
Using disposable kitchen gloves, trim and peel beetroot. Cut into 3.5cm wedges. Place in a large roasting pan with carrots and onions. Drizzle with oil. Sprinkle with cumin. Season. Add whole bulb garlic to pan.
2 Cook in a hot oven (200C), tossing vegetables halfway through, for about 35 minutes, or until vegetables and garlic are tender. Remove from oven. Cool.
3 Remove garlic from pan. Trim top of bulb. Squeeze out flesh. Discard skins.
4 To make dressing, blend all ingredients and garlic esh in a blender until smooth. Season.
5 To serve, combine vegetables, spinach and sun ower seeds in a large serving bowl. Drizzle with half the dressing. Reserve remaining for another use. Sprinkle with feta.