Directions:
- Place the pumpkin, beetroot and potato onto a large baking tray or two smaller ones.
- Combine the salt, vegetable oil, lemon and oregano and pour over the vegetables and toss to coat.
- Bake in a preheated oven- 200C- for about 45 minutes or until the vegetables are soft.
- Allow to cool to room temperature.
- To make the dressing, combine olive oil, vinegar and mustard.
- To serve, place the spinach on a serving platter, top with the roasted vegetables.
- Pour over the dressing and top with shaved parmesan and cracked pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 319.71 Kcal (1339 kJ) | ||
| Calories from fat | 95.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 16% | |
|---|---|---|---|
| Sodium | 217.99mg | 9% | |
| Potassium | 1536.86mg | 33% | |
| Total Carbs | 53.32g | 18% | |
| Sugars | 21.14g | 85% | |
| Dietary Fiber | 11.03g | 44% | |
| Protein | 8.01g | 16% | |
| Vitamin C | 30.6mg | 51% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 5.7mg | 32% | |
| Calcium | 135.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 68.68 Kcal (288 kJ) | ||
| Calories from fat | 20.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 16% | |
|---|---|---|---|
| Sodium | 46.83mg | 9% | |
| Potassium | 330.13mg | 33% | |
| Total Carbs | 11.45g | 18% | |
| Sugars | 4.54g | 85% | |
| Dietary Fiber | 2.37g | 44% | |
| Protein | 1.72g | 16% | |
| Vitamin C | 6.6mg | 51% | |
| Vitamin A | 0.3mg | 42% | |
| Iron | 1.2mg | 32% | |
| Calcium | 29.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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