Silverbeet & Roast Vegetable Salad with Crispy Kale Chips

Tonight I was craving greens and plenty of them. Having arrived home late with nothing much in the fridge, I headed to the garden to find something for dinner. This was the result…a bowl of leafy greens topped with colourful roasted vegetables and crunchy bits! I simply ate the salad on its own, however it would be equally delicious served with a poached egg on top or served with meat or seafood.

3 medium beetroot, peeled and chopped into pieces
1 courgette, sliced into rounds
10 baby carrots, scrubbed and cut in half length ways (for large carrots, cut each half in half again)
2 medium kumara, peeled and chopped into the same sized pieces as the beetroot
2 Tbspn olive oil
1 Tbspn maple syrup
1 Tsp Dijon mustard
Coarse iodised sea salt
Freshly ground black pepper
5 large silverbeet leaves, washed and roughly chopped
1 large kale leaf, washed and roughly chopped
½ cucumber, cut into pieces
Optional: 1 can of chickpeas, drained and rinsed
2 Tbspn olive oil
1 Tbspn maple syrup
1 Tsp Dijon mustard
Juice of 1 lemon
Coarse iodised sea salt
Freshly ground black pepper
For the topping:
Small amount of feta
Toasted walnuts, almonds and/or cashews
Crispy kale chips baked with smoked paprika (you can find the recipe here)

Pre-heat the oven to 180°C and line a large flat tray with baking paper
Place the beetroot, courgette, carrots and kumara on the baking tray and drizzle over the olive oil, maple syrup, Dijon mustard, salt and pepper. Mix everything together and then bake for around 40 minutes or until the vegetables are cooked.
Prepare the crispy kale chips following the recipe here. Once crispy, remove the kale from the oven and set aside.
Place the silverbeet, kale and cucumber (and chickpeas if using) into a large serving bowl. Mix the second measure of olive oil, maple syrup, Dijon mustard, lemon juice, salt and pepper in a small jar and then pour the dressing over the greens just before the roast vegetables are ready. Stir everything together gently.
Once ready, spoon the roasted vegetables over the dressed greens followed by the feta, toasted nuts and crispy kale chips.