1. To make dressing, place all ingredients in a screw-top jar. Shake well.
2. Place kumara pieces and beets in a large baking dish. Drizzle with oil. Season with salt and pepper.
3. Cook in a very hot oven (240°C), turning occasionally, for about 35 minutes, or until kumara is just tender.
4. Place warm kumara, beets, chickpeas, spinach, onion, corn, cucumber, noodles and dressing in a large bowl. Toss to combine.

Cook's tip: If you prefer, add a 400g pork fillet to the kumara and beets for the last 15 minutes of cooking. Slice and toss through the salad.

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