Name: Roasted root vegetable salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 1 celeriac; 1 lemon cut into wedges; 1 bunch baby carrots, trimmed and washed; 2 parsnips, peeled and cut into wedges; 1 Spanish onion, cut into wedges; 1 bunch beetroot, trimmed, peeled and cut into wedges; 75.08 gm olive oil, plus 2 tbsp extra; 40.00 ml balsamic vinegar; 1 clove crushed garlic; 4.00 gm brown sugar; 75g baby spinach leaves

Roasted root vegetable salad

0 Likes

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Ingredients:

1 celeriac
1 lemon cut into wedges
1 bunch baby carrots, trimmed and washed
2 parsnips, peeled and cut into wedges
1 Spanish onion, cut into wedges
1 bunch beetroot, trimmed, peeled and cut into wedges
75.08 gm olive oil, plus 2 tbsp extra
40.00 ml balsamic vinegar
1 clove crushed garlic
4.00 gm brown sugar
75g baby spinach leaves

Instructions:

Preheat oven to 200°C. Peel the celeriac with a sharp knife, cut into small wedges, and soak in a bowl of water with lemon wedges to keep it fresh.
Combine baby carrots, parsnips, Spanish onion, and beetroot in a spacious baking tray. Drizzle with 2 tablespoons of olive oil and mix well to ensure even coating. Roast in the oven for 30 minutes.
In a bowl, combine 1/3 cup olive oil, balsamic vinegar, garlic, and brown sugar. Set aside. Mix the dressing with the baby spinach and vegetables. Serve with a flavorful drizzle of dressing.

We use cookies

Similar Recipes

Roasted Root Vegetable Salad

Curly Jo's roasted rustic roots with creamy garlic yoghurt drizzle & avocado sauce

Roasted Root Vegetable Panzanella

Roasted root vegetable tart recipe

Roasted root vegetable & squash stew with herby couscous