Honeyed roast root vegetable salad with baby leaves

Recipe from: 11/1/2004 12:00:00 AM

Ingredients 14
Servings 4
Time

Ingredients

  • 100
    g
    peeled butternut, cut into chunks
  • 100
    g
    unpeeled baby parsnips, halved
  • 100
    g
    whole baby carrots, peeled
  • 4
    whole baby beetroot
  • 1
    onion, cut into wedges
  • 30
    ml
    badger-friendly honey
  • 15
    ml
    olive oil
  • 1
    small lemon, the juice
  • sea salt and milled pepper
  • 150
    g
    wild rocket
  • 150
    g
    baby leaf lettuce
  • 15
    ml
    grapeseed oil
  • 10
    ml
    white wine vinegar
  • 50
    g
    mixed sunflower and pumpkin seeds, toasted
 

Method

 
Preheat oven to 180 °C.
Coat all the vegetables in the honey, olive oil and lemon juice.
Season very lightly.
Roast for 30 to 40 minutes until golden, turning once or twice.
Toss leaves with grapeseed oil and white wine vinegar.
Top with roasted vegetables and roasted seeds.

NUTRITION PER PORTION
Energy 959 kJ, Carbohydrates 18 g, Protein 5 g, Fat 14 g

 

Read more on: roast
 

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