Warm vegetable salad with creamy lime dressing

Recipes / Salads

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

Recipe «Warm vegetable salad with creamy lime dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.