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Warm vegetable salad with creamy lime dressing
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Prep Time:
25 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
Create a vibrant side salad with fresh seasonal vegetables.
Ingredients:
  • 2 small red onions, halved, thickly sliced
  • 16 baby red rascal potatoes, halved
  • 36.40 gm olive oil
  • 2 bunches baby beetroot, trimmed
  • 1 bunch Dutch (baby) carrots, trimmed, peeled
  • 3 medium zucchini, thickly sliced
  • 58.75 gm light sour cream
  • 21.00 gm lime juice
  • 5.90 gm dijon mustard
  • 20.00 ml shredded fresh basil leaves
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Place onions, potatoes, and beetroots in a large roasting pan. Drizzle with oil and toss to coat evenly. Roast for 1 hour.
  • Toss carrots and zucchini in oil in the pan. Roast for 20 minutes until golden and tender. Using gloves, unwrap beetroot from foil, peel, and halve.
  • In a bowl, mix together cream, lime juice, mustard, and basil. Serve vegetables topped with the creamy mixture.

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