Spiced butternut and beetroot salad – Food & Home Magazine

Ingredients

• 2 medium red onions, cut into wedges
• 4 medium beetroots, cut into wedges
• 1 small butternut, cut into small wedges
• 2 red apples, cut into 0,5cm slices
• 3cm piece fresh ginger
• 3 star anise
• 30ml (2 tbsp) brown sugar
• 60ml (¼ cup) red wine vinegar
• salt and freshly ground black pepper, to taste
• red radicchio leaves, torn, to serve
• baby salad or rocket leaves, to serve
• rye toast, to serve
• <h3>DRESSING</h3>
• 1 garlic clove, finely chopped
• zest of 1 small lemon
• 15ml (1 tbsp) fresh thyme leaves, chopped
• 200ml fat-free yoghurt
• 30ml (2 tbsp) lemon juice
• freshly ground black pepper, to taste