This recipe Root Vegetable Salad is so versatile allowing you to use whichever root vegetables you like.
A delicious, wholesome salad for a dinner party or BBQ. Pair this beautiful salad with Slow Roasted Lamb or Pork and watch them go back for more.
Served warm or cold, this salad is a entertaining dream seeing it easily put together just before serving.
Enjoy!
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 – Baby Rocket
2 cups – Baby Spinach
100 grams – Goats Cheese
1/3 cup – Walnuts (toasted)
4 tsp – Baby Capers
Dressing
2 tbsp – Olive Oil
4 cloves – 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 to 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!!
Interested In Growing Your Own Root Vegetables?
Learn more with our Vegetable Garden eBook!
