Yam, Beetroot & Watercress Salad Tossed In A Honey Mustard Dressing

_INGREDIENTS

• 1 Large beetroot
• 8 Yams
• 1 Bunch Watercress
• Olive oil
• Salt

_INSTRUCTIONS

1. Scrub the beetroots and yams clean under cold water; it's not necessary to peel. If the beetroots have leaves, wash them under cold water, shake off excess water, and add them to the salad. Pat the beetroot and yams dry. Slice the beetroot into wedges. Place the sliced beetroots and yams onto a baking tray, drizzle them with olive oil, and season with salt. Put the baking tray into a preheated oven at 190 degrees and bake for 40 minutes.
2. Cut the roots off the watercress; the stalks are edible. Rinse the watercress in water and shake off the excess water.
3. To make the dressing, whisk together the olive oil, honey, mustard, vinegar, and mayonnaise.
4. Remove the yams and beetroot from the oven. Allow them to cool slightly for a few moments.
5. To assemble, mix the yams and beetroot with the dressing. Layer the salad with beetroot, yams, and watercress. Season with salt and serve.