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Rainbow root vegies with chilli garlic toasts
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Colorful roasted root veggies with garlic toast and spicy yogurt dip - a vibrant and delicious dish!
Ingredients:
  • 3 small beetroot, stems trimmed
  • 2 washed potatoes, thickly sliced
  • 1 bunch Dutch carrots, trimmed, peeled
  • 3 leeks, pale section only, trimmed, halved lengthways
  • 36.40 gm extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 250g vine-ripened cherry tomatoes
  • 400g can lentils, rinsed, drained
  • 36.40 gm extra virgin olive oil, extra
  • 40.00 ml finely chopped basil
  • 1 bunch watercress, sprigs picked
  • 45g hazelnuts
  • 100g butter, softened
  • 2 garlic cloves, crushed
  • 1 tsp dried chilli flakes
  • 250g White Batard*, cut into 2cm-thick slices
Instructions:
  • Preheat your oven to 200°C. Individually wrap each beetroot in foil and arrange them on a baking tray. Bake for 1 hour or until they are tender. Allow them to cool slightly before proceeding.
  • Prepare the baking tray by greasing it. Place the potatoes, carrots, and leeks in a single layer on the tray. Drizzle with oil, season with your desired seasonings, and toss to coat evenly.
  • Bake for 30 mins, turning halfway through. Add garlic and tomatoes to the tray and bake for an additional 15 mins until vegetables are tender.
  • Preheat a barbecue grill or chargrill on high heat. In a bowl, mix together the butter, garlic, and chilli. Spread this flavorful butter on bread slices. Grill each side for 2-3 minutes until nicely charred.
  • To prevent staining your hands, peel the beetroot and quarter it. Mix the lentils, additional oil, and basil in a bowl. Season to taste. Assemble the lentil mixture, tomato mixture, beetroot, watercress, and toast on a platter. Finish by sprinkling hazelnuts over the top.

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