Beetroot and Carrot Salad with Roasted Garlic Dressing Recipe | New Idea

Ingredients

• 4 medium fresh bulbs beetroot (465g)
• 3 bunches Dutch carrots, washed and trimmed
• 2 red onions, peeled, cut into 3cm wedges
• 2 tblsps olive oil
• 3 tsps ground cumin
• Salt and pepper, to taste
• 1 bulb garlic (80g)
• 120g baby spinach leaves
• 1⁄4 cup sunflower seeds
• 100g soft feta, crumbled
• DRESSING
• 1⁄4 cup olive oil
• 1⁄4 cup fresh-squeezed orange juice
• 2 tblsps red wine vinegar
• 1 tblsp Dijon mustard
• 1 tsp honey