Warm salad of roast root vegetables
( SERVES 6 )
13
20/8/2006
Serves 6 3 small kumara, peeled and quartered lengthways 3 parsnips, peeled and quartered lengthways 3 carrots, peeled and quartered lengthways 3 medium beetroot, scrubbed and quartered 3 small red onions,
Ingredients
| 3 | Kumara |
| 3 | Parsnips |
| 3 | Carrots |
| 3 | Beetroot |
| 3 | Red onions |
| 4 cloves | Crushed garlic |
| 3 Tbsp | Olive oil |
| 1 to taste | Salt & freshly ground pepper |
| 2 tsp | Fresh ginger |
| 1 Tbsp | White vinegar |
| ⅓ cup | Pumpkin seeds |
Directions
- Heat oven to 200 deg C. Place kumara, parsnip and carrot pieces and half the crushed garlic in one bowl. Place beetroot and onion quarters and remaining garlic in another bowl. Toss vegetables with a little olive oil and season with salt and pepper.
- Place vegetables in two separate oven pans and roast for 30 to 40 minutes until golden brown, then remove to cool a little.
- Whisk ginger (grated) and vinegar together with oil to form a dressing. Season to taste with salt and pepper. Toss warm vegetables in dressing and serve scattered with pumpkinseeds.
Tip: It's wise to roast the beetroot separately as it bleeds colour and will stain the other vegetables.
Wine match by Brancott Estate
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