Honeyed roast root vegetable salad with baby leaves

SHAPE
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (14)

100.00 g butternut — cut into chunks
100.00 g baby parsnips
100.00 g baby carrots — peeled
4.00 baby beetroot
1.00 onion — cut into wedges
30.00 ml honey
15.00 ml fresh chillies — 573
1.00 lemon — small, juice only
0.00 sea salt and freshly ground black pepper
150.00 g rocket — wild
150.00 g lettuce — baby leaf
15.00 ml oil — grapeseed
10.00 ml vinegar — white wine
50.00 g mixed seeds
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Method:

Preheat oven to 180 &degC.
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



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