Name: Warm salad of root vegetables
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 2 tablespoon honey; 1/3 cup (80ml) olive oil; 2 tablespoon cider vinegar; 1 teaspoon finely grated ginger; 1 kilogram kent pumpkin, peeled, cut into chunks; 2 (340g) red onions, peeled, cut into wedges; 1 bunch (400g) baby carrots, trimmed, peeled; 6 small (600g) beetroot, peeled, trimmed, halved if large; 100 gram baby spinach leaves; 2 tablespoon sesame seeds, toasted

Ingredients

2 tablespoon honey

1/3 cup (80ml) olive oil

2 tablespoon cider vinegar

1 teaspoon finely grated ginger

1 kilogram kent pumpkin, peeled, cut into chunks

2 (340g) red onions, peeled, cut into wedges

1 bunch (400g) baby carrots, trimmed, peeled

6 small (600g) beetroot, peeled, trimmed, halved if large

100 gram baby spinach leaves

2 tablespoon sesame seeds, toasted

Method

1.Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper.

2.In a small bowl, stir together honey, olive oil, vinegar and ginger until combined.

3.Place pumpkin, onion and carrots into a large bowl and add dressing. Toss to ensure all vegetables are well coated, then arrange vegetables on one of the baking trays. Add beetroot to the bowl and toss in remaining dressing. Arrange the beetroot on the remaining tray. Season both trays with sea salt and freshly ground black pepper.

4.Bake for 40 minutes or until vegetables are cooked through.

5.Remove from oven and arrange on a bed of baby spinach leaves. Sprinkle with the sesame seeds and serve.

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Ingredients

Method

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