Roasted Root Salad Serves 6
Depending if you just have this on its own or accompanying another dish 4 Red onions (medium) quartered 8 Raw baby beetroot/beets scrubbed and trimmed 900g/2lb Potatoes – small or about the size of the beetroot/beets 900g/2lb Pumpkin (or butternut squash), deseeded and cubed 3tbsp Olive oil 2 tbsp Lemon or lime juice 2 tbsp Fresh oregano chopped roughly 1 tbsp Fresh thyme chopped finely ½ tsp Sea salt Dressing 3tbsp Olive oil 4 tbsp Apple cider vinegar 2 tbsp Coarse grain mustard
Directions
- Preheat the oven to 200c/400f/Gas mark 6
- Lay the vegetables out on a large baking tray
- Put the other ingredients (not the dressing) into a bowl a mix
- Pour over the vegetables, mix with clean hands to coat each piece
- Bake in the oven for about 45 mins- make sure the vegetables are cooked
- Make the dressing by placing all the ingredients in a bowl to whisk or in a small jar with a lid on and shake.
- Let the vegetables cool and then pour on the dressing and add some coarse ground black pepper and garnish with some fresh herbs
Tips
- This can be eaten while still warm; I personally prefer it like that. But, you can leave it to get cold and even store it in the refrigerator for the next day. If you do that, don‟t dress the vegetables until you are ready to eat or the whole thing will be too soggy.
- Vary the vegetables, but try to get ones that respond well to roasting and ring the changes with fresh herbs too.
- You could serve this with a lovely crisp green raw salad or on a bed of wilted spinach
