Roast Root Vegetable Salad With Dijon Vinaigrette |
|
 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Make the most of as many root vegetables you can get hold of for this wonderfully nutritious warm salad. Ingredients:
1 kg root vegetables (such as carrots, parsnip, celeriac, swede, sweet potato, small potatoes, shallots, beetroot) |
2 teaspoons caraway seeds |
3 sprigs thyme |
6 sticks celery, cut into 2in pieces |
8 garlic cloves, left unpeeled and smashed with the back of a knife |
2 tablespoons olive oil |
1 pinch flaked sea salt |
1 pinch fresh ground black pepper |
2 tablespoons parsley, chopped |
1 tablespoon white wine vinegar |
1 teaspoon dijon mustard |
3 tablespoons olive oil |
1 teaspoon brown sugar |
Directions:
1. Pre-heat the oven to 400°F
2. Peel and cut the vegetables into similar sizes (potatoes can be left unpeeled).
3. Toss the roots with the caraway seeds, thyme, garlic, olive oil and seasoning in a large roasting tray.
4. Roast for about 45 minutes, until all the vegetables are cooked though. Turn them a few times whilst cooking.
5. To make the vinaigrette, place all of the ingredients in a screw topped jar and shake together.
6. Once the vegetables are cooked, toss with the dressing and scatter with the parsley. Serve hot.
|
|