Quick & Easy

Rainbow salad

A beautifully bright and colourful rainbow salad packed full of beetroot, asparagus, orange and avocado.
Rainbow salad


Wholegrain mustard dressing


1.Preheat oven to 180°C (160°C fan-forced).
2.Place beetroot on oven tray; roast uncovered, about 45 minutes or until beetroot is tender. Cool 10 minutes. Peel beetroot; cut in quarters.
3.Meanwhile, combine asparagus, garlic and rind on oven tray; roast, uncovered, about 10 minutes or until asparagus is tender. Cut asparagus in half, crossways.
4.Make wholegrain mustard dressing. Combine ingredients in small bowl.
5.Place beetroot and asparagus mixture in large bowl with remaining ingredients and dressing; toss gently to combine.

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