1 garlic clove
2 x sprigs of thyme
400g of fresh beetroot
4 .5 tbsp of olive oil
1 tbsp of maple cyrup
600g of sweet potato
75g of quinoa
2 x mini romaine lettuce
200g of feta cheese
200g of small cherry tomatoes
30g of walnuts
2 x small fennels
1 .5 tbsp of balsamic vinegar
1 tbsp of maple syrup
Step 1Preheat the oven to 200°C. Peel the garlic and cut into slices. Peel the beetroot and cut into 2 x 2cm cubes and mix with 2 tbsp of olive oil, maple syrup, garlic and thyme. Season with salt and pepper.
Step 2Place the beetroot mixture on a baking tray lined with baking paper and cook in the oven for approx. 35 minutes.
Step 3Peel and wash the sweet potatoes, cut into 2 x 2cm cubes, mix with 1 tbsp of oil then place on the baking tray and cook for approx.15-20 minutes.
Step 4Prepare the quinoa according to the instructions on the packet.
Step 5Cut the lettuce into strips, wash and dry.
Step 6Cut feta into cubes, put into a small casserole dish, drizzle with 1 tbsp of olive oil and put into the oven for about 5-10 minutes.
Step 7Meanwhile, wash and halve the cherry tomatoes.
Step 8Coarsely chop the walnuts, roast in a small non-stick pan until golden brown and put aside.
Step 9Clean and halve the fennel, remove the stalk and cut into strips. Fry in the remaining heated oil for about 5 minutes.
Step 10For the dressing halve and squeeze the orange, and purée the juice with the vinegar, 1 tbsp of cooked sweet potato cubes and maple syrup. Season with salt and pepper.
Step 11Arrange the salad ingredients decoratively in large salad bowls and drizzle with the dressing. Sprinkle with feta cubes and walnuts and serve.