Root vegetable salad with maple dressing

Cooking Salads Root vegetable salad with maple dressing

Combine maple syrup, wholegrain mustard and vinegar for the ultimate dressing to this roast vegetable salad.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200C. Line a large baking dish with baking paper.
  2. Combine half the oil, garlic and rosemary in a large bowl. Add the turnip, carrot and onion. Season. Toss to combine. Place in the lined dish. Cover and bake for 40 mins or until vegetables are tender. Set aside for 10 mins to cool.
  3. Meanwhile, whisk the maple syrup, mustard, vinegar, remaining oil and 2 teaspoons water in a small bowl. Season.
  4. Place the roasted vegetables in a large bowl. Add the spinach and beetroot and toss to combine. Divide the salad mixture among serving bowls. Drizzle with the maple dressing. Serve with the sliced bread.

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1/3 cup extra virgin olive oil
2 garlic cloves, crushed
1 tbsp rosemary leaves
2 turnips, chopped
2 large carrots, thickly sliced diagonally
2 red onions, cut into wedges
2 tbsp maple syrup
2 tsp wholegrain mustard
2 tbsp red wine vinegar
120g baby spinach leaves
250g cooked beetroot, halved
Coles Bakery Sourdough Olive Batard, sliced, to serve

Adv

Autors
Preparation time
30
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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