Peel the sweet potatoes and cut into bite-sized pieces. Place the potato pieces on a baking tray lined with baking paper.
Wash and halve the fennel and cut into fine strips. Also place on the baking tray. (Keep green fennel herb for decoration)
Sprinkle fennel and sweet potato with olive oil, season with salt and pepper and garnish with fresh herbs as desired. We used rosemary for the potatoes and thyme for the fennel.
Put everything together in the oven (middle) for 20-30 minutes.
Peel the beetroot (preferably under running water), cut in half and cut into slices.
For the dressing, mix olive oil, mustard, salt, pepper, parsley, chives, lemon juice and natural yoghurt in a bowl.
Put the sweet potatoes, fennel and beetroot in a bowl. Mix everything and add the dressing.