Warm vegetable salad with creamy lime dressing

Cooking Salads Warm vegetable salad with creamy lime dressing

Make the most of seasonal veg in this warm side salad.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C/180°C fan-forced. Place onion and potatoes in a large roasting pan. Drizzle with oil. Toss to coat. Wrap each beetroot in foil. Add to pan. Roast for 1 hour.
  2. Add carrots and zucchini to pan. Toss in oil to coat. Roast for 20 minutes or until vegetables are browned and tender. Wearing gloves, remove beetroot from foil. Peel and cut in half.
  3. Meanwhile, combine cream, lime juice, mustard and basil in a bowl. Serve vegetables dolloped with cream mixture.

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2 small red onions, halved, thickly sliced
16 baby red rascal potatoes, halved
2 tbsp olive oil
2 bunches baby beetroot, trimmed
1 bunch Dutch carrots, trimmed, peeled
3 medium zucchini, thickly sliced
1/4 cup light sour cream
1 tbsp lime juice
1 tsp Maille dijon mustard
1 tbsp shredded fresh basil leaves

Adv

Autors
Preparation time
25
Cooking time
1:20
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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