Roasted Root Salad

Roasted Root Salad

by

In a hectic world there is something to be said for a traditional approach to food. Nothing can beat fresh local veg and this is a perfect healthy pre weekend lunch or dinner.

READY IN
45 minutes
PREP TIME
10 minutes
COOKING TIME
35 minutes
SERVES
2 Servings

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INGREDIENTS TO GET READY
3 large beetroots
200 g of baby carrots
75 g asparagus
2 tsp olive oil
A pinch of sea salt
50 g baby kale
FOR THE MUSTARD PESTO
25 g pine nuts
40 g fresh basil
25 g parmesan cheese, grated
75 ml olive oil
1 garlic clove
1 tsp Grey Poupon Dijon Mustard
PUT IT TOGETHER
1. Preheat the oven to 220°C.
2. Wash and scrub the beetroots and carrots really well. For the recipe, I’ve used baby carrots, but feel free to use regular carrots and half them before roasting.
3. Dry the vegetables with a kitchen towel, cut the beetroots into wedges and place all the roots together with asparagus in a large bowl.
4. Toss with olive oil and salt. Mix well to make sure they all have a good coating of the oil.
5. Arrange the vegetables on a baking sheet and cook for 35 minutes.
6. Meanwhile, heat a small frying pan over a high heat and toast the pine nuts until golden.
7. Add the rest of the pesto ingredients into the food processor’s bowl and pulse until you have a slightly chunky mixture. Season with salt and pepper.
8. When the vegetables are ready, mix them with the baby kale and a 2 tablespoons of pesto.
9. Arrange on the serving plate and drizzle with more pesto.
10. Enjoy!

Recipe Cuisine: French

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