Name: Warm salad of root vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon honey; 1/3 cup (80ml) olive oil; 2 tablespoon cider vinegar; 1 teaspoon finely grated ginger; 1 kilogram kent pumpkin, peeled, cut into chunks; 2 medium red onions, peeled, cut into wedges; 1 bunch baby carrots, trimmed peeled; 6 small beetroot, peeled, trimmed; 100 gram baby spinach leaves; 2 tablespoon sesame seeds, toasted

Warm salad of root vegetables

Ditch that old idea of salads as rabbit food and delight in this warm salad full of roasted root vegetables like beetroot, pumpkin and carrot.

Serves 4

Prep

20M

Cook

40M

Total

Ingredients

2 tablespoon honey

1/3 cup (80ml) olive oil

2 tablespoon cider vinegar

1 teaspoon finely grated ginger

1 kilogram kent pumpkin, peeled, cut into chunks

2 medium red onions, peeled, cut into wedges

1 bunch baby carrots, trimmed peeled

6 small beetroot, peeled, trimmed

100 gram baby spinach leaves

2 tablespoon sesame seeds, toasted

Method

1.Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper.

2.In a small bowl, combine honey, olive oil, vinegar and ginger. In a large bowl, combine pumpkin, onion and carrots. Pour over the dressing; toss well to coat vegetables.

3.Arrange vegetables on one of the baking trays. Add the beetroot to the bowl with dressing; toss well. Arrange beetroot on the remaining tray. Season all vegetables with sea salt and freshly ground black pepper.

4.Bake both trays 40 minutes, or until vegetables are cooked through.

5.Arrange vegetables on a bed of baby spinach leaves, to serve. Sprinkle with sesame seeds.

Not suitable to freeze or microwave. Remember to wear rubber gloves when preparing beetroot to prevent staining your hands. Choose beetroot that are firm and unblemished. Only buy beetroot that has some of the stem remaining as any cut into the bulb will cause too much bleeding during cooking.
Note

Women's Weekly Food