Ingredients
Preparation
Step 1 Preheat the oven to 180°C (circulating air).
Step 2 Cut sweet potato, cauliflower, and beetroot into pieces of approximately the same size. Mix well in a bowl with rapeseed oil, salt and pepper.
Step 3 Line a baking tray with baking paper and spread the vegetables on it. Bake in the oven for 15-20 minutes.
Step 4 Spread the rocket on 2 plates.
Step 5 For the dressing, mix mustard, olive oil, lemon juice, water and agave syrup.
Step 6 When the cauliflower and sweet potatoes turn golden brown, remove them from the oven, let them cool briefly and then spread them over the rocket.
Step 7 Pour dressing and pine nuts over the salad.
1/2 sweet potato (150 g)
1/2 cauliflower (400 g)
1 beetroot (100 g)
4 tsp rapeseed oil (20 g)
150 g rocket
1 tbsp grainy mustard (15 g)
1 tsp olive oil (5 g)
1 tsp lemon juice (5 ml)
1 tsp water (5 ml)
salt & pepper
1 tsp agave syrup (5 g)
10 g pine nuts