Ingredients

400 g diced sweet potato
400 g tinned beets cut into half
2 small red onions cut into wedges
1 bunch radish quartered
1 tablespoons olive oil
2 tablespoons dried mix herb
1 handful baby spinach
1 handful sunflower seeds
½ teaspoon salt to taste
Lemon Tahini Dressing
Juice of half a lemon
2 tablespoons tahini
1 clove garlic minced
3 tablespoons olive oil
1 teaspoon maple syrup
¼ teaspoon salt
¼ teaspoon pepper

Method
Preheat oven to 200°C and line a tray with baking paper.
Peel the sweet potato and cut into bite-sized pieces.
Place the sweet potato, beetroot, and onions onto baking sheet. Drizzle olive oil over the vegetables and add the salt and mixed herbs.  Mix to coat the vegetables.

Roast for about 25 minutes, or until the sweet potato and beetroot is soft.
While the vegetables are roasting, make the vinaigrette by adding the lemon juice, tahini, garlic, olive oil, maple syrup, salt and pepper to a small container and mix to combine. Add water as needed to thin the dressing.

Place the roasted vegetables into a large bowl and fold in the baby spinach and radish, top with sunflower seeds and serve with lemon tahini dressing.