Prep time
MinutesCook time
MinutesServes
Adults
Easy
Difficulty
Easy - Med - HardRoast Beetroot Salad
Light enough for summer and warm enough for winter, this recipe for roast vegetable salad topped with a creamy Basil and Herb dressing will keep you going all year around.
Ingredients
- 6 medium beetroots, peeled and cut into wedges
- 4 medium carrots, peeled and thick sliced, diagonally
- 2 tbsp fresh rosemary leaves
- 2 tbsp olive oil
- 100 g spinach leaves
- 4 spring onions, cut diagonally into 3cm lengths
- Salt and pepper, to taste
- 1/2 cup Creamy Basil and Herb Dressing
Method
- Combine the beetroots and carrots in a large bowl with the rosemary, oil and seasonings. Place the vegetables onto a lined baking tray and bake at 200°C for 45 minutes or until the veggies are tender. Allow to stand until warm.
- Toss the roasted vegetables with the spinach and spring onions, drizzle over the dressing and serve immediately.
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