Roast Vegetable Salad with Detox Yogurt Dressing

Serves 4 | 30 Minutes

Ingredients:

• 2 beetroots cut into 8
• ¼ small pumpkin cut into 4cm cubes
• 1 red onion, cut into 8
• 1 bulb fennel cut into 8
• 1 bunch baby carrots
• ½ bulb of garlic (approx 14 cloves)
• 4 teaspoons Roogenic Native Detox Tea, ground
• 100ml Roogenic OIlive Oil
• Salt and pepper, to taste
• 100g spinach
• 100ml greek yogurt

Method:

1. Preheat oven to 180°C (fan forced).
2. Place chopped beetroot, pumpkin, red onion, fennel, baby carrots and garlic cloves on a large baking tray.
3. In a bowl, combine 2 teaspoons of Roogenic Native Detox Tea, olive oil, salt and pepper and pour over all the vegetables on the baking tray.
4. Cook for 20 minutes or until all vegetables are tender.
5. To make the dressing simply mix greek yogurt with remaining Native Detox Tea.
6. On a large serving plate, place baby spinach, roasted vegetables and sprinkle with the detox yogurt dressing.

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