Name: Roasted winter vegetable salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 1
Ingredients: 1 bunch baby beetroot, peeled, halved; 2 carrots, peeled, sliced diagonally; 2 parsnips, peeled, sliced diagonally; Olive oil cooking spray; 62.50 ml pecans; 13.60 gm maple syrup; 42.00 gm orange juice; 2 tsp balsamic vinegar; 18.20 gm extra virgin olive oil; 80g red leaf mixed salad; 50g mild creamy blue cheese, crumbled

Roasted winter vegetable salad

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Prep Time:
30 minutes

Cook Time:
35 minutes

Total Time:
65 minutes

Winter veggie salad with maple orange dressing.

Ingredients:

1 bunch baby beetroot, peeled, halved
2 carrots, peeled, sliced diagonally
2 parsnips, peeled, sliced diagonally
Olive oil cooking spray
62.50 ml pecans
13.60 gm maple syrup
42.00 gm orange juice
2 tsp balsamic vinegar
18.20 gm extra virgin olive oil
80g red leaf mixed salad
50g mild creamy blue cheese, crumbled

Instructions:

Preheat your oven to 200C (180C fan-forced) and line a baking tray with parchment paper.
Arrange beetroot, carrot, and parsnip on tray, drizzle with oil, sprinkle with salt and pepper. Roast for 30 minutes until tender. Toss pecans with maple syrup in a bowl, then add to tray. Bake for 5 more minutes until pecans are golden and sticky.
Combine orange juice, vinegar, and oil in a small bowl, season with salt and pepper. Place leaf mixture in a serving dish, then add vegetables, pecans, and cheese. Drizzle with dressing, gently toss, and serve.

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