Root vegetable salad with maple dressing

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

Recipe «Root vegetable salad with maple dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.