|Submitted by: Sarah||8 October 2013|
A warm hearty salad for cooler evenings.
Heat oven to 190 degrees. Mix garlic and herbs with 1 tbsp olive oil and toss with washed beetroot, and a little salt and pepper. Wrap in foil tightly and place in baking dish.
Scrub the unpeeled kumara, slice, brush with oil and season, then add to the baking dish with the beetroot. Bake until until the kumara is cooked and a knife is easily inserted into the beetroot. Allow to cool slightly.
Cut the kumara into strips and gently remove the skin from the beetroot. Cut into wedges.
Turn the oven down to 160 degrees and toast the pecans until lightly golden. Cool, then coarsely chop.
Mix the feta and olives together with olive oil, then the lemon juice or vinegar.
To serve, scatter the salad leaves and mint over plates. Divide the beetroot and kumara over top and sprinkle with pecans. Give the dressing a good stir and spoon over.