Rainbow Roasted Vegetable Salad
Ingredients
-2 bunches baby beetroot- 2 large carrots, grated
- ½ butternut pumpkin, peeled, chopped coarsely - 1 bunch Dutch carrots, washed and tops cut off - 1 medium red onion, peeled, cut into eighths - ¼ cup extra virgin olive oil - 250 g truss cherry tomatoes - 2 bunches asparagus - 200 g baby spinach leaves - ½ cup loosely packed fresh flat-leaf parsley leaves
Garlic Mustard Dressing
-1 clove garlic, pressed - 1 teaspoon horseradish cream - 1 teaspoon dijon mustard - 1 tablespoon red wine vinegar - ¼ cup extra virgin olive oil
Method
1.Preheat oven to 220°C. Line two large oven trays with baking paper.
2. Trim stalks and tails from beetroot wrap in foil; enclose to form a parcel. Place on an oven tray and roast 10 minutes.
3.Divide pumpkin, carrots and onion between trays. Brush with oil, sprinkle with sea salt.
4. Roast for 30 minutes or until all vegetables are tender and beginning to brown. Remove vegetables from tray as they are done.
5. Add tomatoes and asparagus to tray and roast for 10 minutes or until just tender.
6. Remove beetroot from foil and gently remove the skin.
7. Make garlic mustard dressing by whisking garlic, horseradish cream, mustard and vinegar in a small bowl. Gradually whisk in oil. Season.
8. Arrange the vegetables and spinach leaves on a serving platter or divide between serving plates.
9. Sprinkle with parsley leaves and drizzle with the dressing