Roasted Root Salad - Grey Poupon UK
In a hectic world there is something to be said for a traditional approach to food. Nothing can beat fresh local vege and this is a perfect healthy pre weekend lunch or dinner 😊
For the salad :
• 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 clive
• 1 tsp Grey Poupon Dijon Mustard
1️. Preheat the oven to 220°C.
2️. 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.
3️. Dry the vegetables with a kitchen towel, cut the beetroots into wedges and place all the
roots together with asparagus in a large bowl.
4️. Toss with olive oil and salt. Mix well to make sure they all have a good coating of the oil.
5️. Arrange the vegetables on a baking sheet and cook for 35 minutes.
6️. Meanwhile, heat a small frying pan over a high heat and toast the pine nuts until golden.
7️. 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.
8️. When the vegetables are ready, mix them with the baby kale and a 2 tablespoons of pesto.
9️. Arrange on the serving plate and drizzle with more pesto.