This recipe first appeared in Food magazine.
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Ingredients
Tahini miso dressing
Method
1.Preheat oven to 180°C. Arrange the beetroot in a roasting dish, drizzle with oil and cook for 30 minutes.
2.Add pumpkin, parsnip and onion to the roasting dish, and cook for a further 30-40 minutes until tender.
3.Meanwhile, make the tahini miso dressing (see below).
4.Arrange vegetables on a platter, season with salt and drizzle with dressing.
Tahini miso dressing
5.Whisk together rice vinegar, miso, tahini, honey and sesame oil in a small bowl. Add a little water if dressing is too thick.
Note
- If you have leftovers from this dish, use them to add a flavoursome twist to your sandwiches or rolls. – These are great alongside a slow-roasted leg of lamb. They can be served straight from the oven, or at room temperature. PER SERVE Energy 255kcal, 1068kj • Protein 5.7g • Total Fat 16.7g • Saturated Fat 1.6g • Carbohydrate 17g • Fibre 6.9g • Sodium 444mg
