Roasted root vegetable salad

A colourful array of root vegetables proves to be versatile riches in this tasty recipe.

Recipe «Roasted root vegetable salad» 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 bunch baby beetroots, washed, ends trimmed, 2 bunches baby carrots , peeled, ends trimmed, 1/4 cup extra virgin olive oil, 2 tbsp honey, 1/2 cup walnuts, toasted , 2 tbsp red wine vinegar, 1 tsp wholegrain mustard, 1 bunch rocket, ends trimmed , 200g mild blue cheese, crumbled.

Ingredients:

• 1 bunch baby beetroots, washed, ends trimmed 
• 2 bunches baby carrots , peeled, ends trimmed 
• 1/4 cup extra virgin olive oil 
• 2 tbsp honey 
• 1/2 cup walnuts, toasted 
• 2 tbsp red wine vinegar 
• 1 tsp wholegrain mustard 
• 1 bunch rocket, ends trimmed 
• 200g mild blue cheese, crumbled 

Instructions

1. Preheat oven to 200C. Line an oven tray with baking paper. Wrap each beetroot individually in foil and place on the lined tray. Bake for 20 minutes. Remove from oven. Place the carrots on the lined tray and drizzle with 2 teaspoons of the oil and 2 teaspoons of the honey. Bake for a further 20 minutes or until golden brown and tender. Set aside to cool. Use rubber gloves to peel the beetroots.
2. Line an oven tray with baking paper. Scatter the walnuts over the tray and drizzle with 2 teaspoons of the remaining honey. Bake in oven for 5 minutes or until the walnuts are lightly toasted and caramelised. Set aside to cool.
3. Place the vinegar, mustard, remaining oil and remaining honey in a screw-top jar and shake until well combined. Taste and season.
4. Arrange the rocket and roasted vegetables on serving plates. Sprinkle with walnuts and blue cheese. Drizzle evenly with the dressing. Serve immediately.