Roasted Winter Vegetable Salad

  • 17 Mar - 23 Mar, 2018
  • Mag The Weekly
  • Cookery


· 1 bunch baby beetroot, peeled, halved

· 2 carrots, peeled, sliced diagonally

· 2 parsnips, peeled, sliced diagonally

· Olive oil cooking spray

· ¼ cup nuts of choice

· 2tsp maple syrup

· 2tbsp orange juice

· 2tsp balsamic vinegar

· 1tbsp extra virgin olive oil

· 80g baby spinach

· 50g mild creamy blue cheese, crumbled


Preheat oven to 200°C. Line a baking tray with baking paper. Place beetroot, carrot and parsnip on it and spray with oil. Season with salt and pepper, and roast for 30 minutes or until tender. Combine nuts and maple syrup in a bowl. Add to the baking tray and bake for a further five minutes or until the nuts are golden and sticky. Whisk orange juice, vinegar and oil together in a small bowl. Season with salt and pepper. Place baby spinach in a serving dish. Add vegetables, nuts and cheese. Drizzle with the dressing and gently toss to combine.