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This recipe is so versatile allowing you to use whichever
root vegetables you like.
A yummy salad for a BBQ or goes extremely well with
Slow Roasted Lamb or Pork.
A fantastic warm salad for this Christmas and easy to put
together just before serving.
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Ingredients.
¼ cup Olive Oil
2 Potatoes
1 medium Sweet Potato
3 Carrots
2 Parsnips or Swede or both
1 large Onion
1 bunch (3) Beetroot
2 tsps Sea Salt
2 Potatoes
1 medium Sweet Potato
3 Carrots
2 Parsnips or Swede or both
1 large Onion
1 bunch (3) Beetroot
2 tsps Sea Salt
Freshly ground Pepper
½ cup chopped Parsley
2 cups of Baby Rocket
2 cups of Baby Spinach
100 grams Goats Cheese
1/3 cup of Walnuts – toasted
4 tsp Baby Capers
DRESSING.
2 tbsp of Olive Oil
4 cloves of Garlic
1 tsp Dijon Mustard
Juice of 1 Lemon
1. Cut root vegetables into 3 – 4cm sections (keep your beetroot separated) and toss in olive oil and season with salt & pepper. Wedge the red onion and cook for less time. Bake at 180°C until veggies are tender and lightly brown.
The beetroot should be prepared separately in the same manner and placed on a different tray to alleviate staining the other vegetables.
2. Whilst veggies are roasting, dry toast your walnuts in a frying pan, being careful not to burn. Cool and break into quarters.
3. Smash & finely chop the garlic and combine (using a whisk) with the remaining dressing ingredients and set aside.
4. Remove cooked veggies from oven and allow to cool for a couple of minutes. Combine in a large bowl with the Parsley, Rocket, Spinach & some of the Goats Cheese.
5. Place veggie mix out onto a platter and sprinkle with the remaining Goats Cheese, the Walnuts & the Capers.
6. Dress the salad with the dressing before serving or serve separately.
Beautiful on its own too or served with a piece of Garlic Bread.
Enjoy!!