Name: Root vegetable salad with maple dressing
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Ingredients: 80ml olive oil; 2 garlic cloves, crushed; 20.00 ml rosemary leaves; 2 turnips, chopped; 2 large carrots, thickly sliced diagonally; 2 red onions, cut into wedges; 54.00 gm maple syrup; 11.80 gm wholegrain mustard; 40.00 ml red wine vinegar; 120g baby spinach leaves; 250g cooked beetroot, halved; Coles Bakery Sourdough Olive Batard, sliced, to serve

Root vegetable salad with maple dressing

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Prep Time:
30 minutes

Cook Time:
40 minutes

Total Time:
70 minutes

Create a tantalizing dressing with maple syrup, mustard, and vinegar for a flavor-packed roast veggie salad.

Ingredients:

80ml olive oil
2 garlic cloves, crushed
20.00 ml rosemary leaves
2 turnips, chopped
2 large carrots, thickly sliced diagonally
2 red onions, cut into wedges
54.00 gm maple syrup
11.80 gm wholegrain mustard
120g baby spinach leaves
250g cooked beetroot, halved
Coles Bakery Sourdough Olive Batard, sliced, to serve

Instructions:

Preheat your oven to 200C and prepare a large baking dish by lining it with baking paper.
In a large bowl, mix half of the oil with garlic and rosemary. Add turnip, carrot, and onion, then season. Toss to coat evenly. Transfer to the lined dish, cover, and bake for 40 mins until vegetables are tender. Let cool for 10 mins before serving.
In a small bowl, combine the maple syrup, mustard, vinegar, remaining oil, and 2 teaspoons of water. Season to taste.
Transfer the roasted vegetables to a large bowl. Combine with spinach and beetroot, tossing gently. Portion the salad into serving bowls and drizzle with maple dressing. Serve alongside sliced bread.

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