Roasted kumara salad with beets and beans
Photo by Annabel Langbein Media
This a great prep-ahead salad. To hold the green colour of the beans dress the salad just before serving - the acid in the dressing will turn them brown if they sit in it for long. To curl spring onion greens, cut into strips lengthways and place in a bowl of water with ice cubes for about 10 minutes.
For the kumara salad
|2 large||Kumara, peeled and cut into 2cm chunks|
|3 Tbsp||Extra virgin olive oil|
|2 large||Beetroot, peeled and cut into 2cm chunks|
|400 g||Green beans, trimmed|
|1||Spring onion, green part curled, to garnish|
For the orange and ginger dressing
- Preheat oven to 200C fanbake. Toss kumara with 2 Tbsp oil, salt and pepper on a roasting tray lined with baking paper. Spread in a single layer and roast until golden and tender (about 40 minutes).
- Boil beetroot in lightly salted water until tender. Drain well and mix with remaining 1 Tbsp oil. Set aside. Cook green beans in lightly salted water until just tender, cool under very cold water and drain well.
- To make dressing, shake ingredients together in a jar, ensuring honey is dissolved.
- When ready to serve, arrange vegetables on a serving platter, top with spring onion curls and drizzle with dressing.
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