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Peel and cut your beetroot, carrot, potatoes and shallots. All ingredients should have a similar size and shape.
Finely chop your parsley.
Spread the Beetroot and Potatoes, curry powder and rosemary evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes.Finally, add Carrot and Shallots and roast for another 30 minutes.
Toast sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
Mix beetroot, carrot, potatoes and shallots together in a bowl.
Mix olive oil and white vinegar together in a bowl, then drizzle on top of your salad.