although it says in the mag the recipe is from June 2014.
Serves 4 - Prep 10 min - Cook 30 min
1 large red onion, cut into wedges
4 large beetroot, cut into wedges
2 large carrots, quartered
1 red capsicum, deseeded, sliced
1 tbs olive oil
2 garlic cloves, crushed
100g baby spinach
1/3 cup walnut halves, toasted
1. Preheat oven to 200°c.
2. Place onion, beetroot, carrot and capsicum into a roasting pan. Combine oil and garlic in a bowl. Drizzle over vegetables and toss to coat. Season and bake for 30 minutes or until vegetables are tender and golden.
3. Place spinach on serving dishes. Top with vegies. Add walnuts and serve.