This hearty roast vegetable salad is a perfect example of how versatile, vibrant and satisfying salads can be.
It has plenty of flavour with roasted beetroot, sweet potato, pumpkin and asparagus. The spicy mustard sauce with a hint of garlic brings the flavours of your roast vegetable salad together perfectly, and all the colours make it pretty as a picture.
Ingredients
Method
Preheat oven to 220°C/200°C fan. Line two large oven trays with baking paper.
Trim stalks and tails from beetroot. Wash well. Halve large beetroot. Wrap beetroot in foil; enclose to form a parcel. Place on an oven tray; roast 10 minutes. Divide pumpkin, sweet potato, carrots and onion between trays. Brush with oil, sprinkle with sea salt. Roast 30 minutes or until all vegetables are tender and beginning to brown. Remove vegetables from tray as they are done.
Add tomatoes and asparagus to tray; roast for 10 minutes or until just tender.
Remove beetroot from foil and gently rub the skin to remove.
Make garlic mustard dressing.
If transporting to a barbecue or picnic, pack the roasted vegetable, spinach, dressing, fetta and parsley separately. Just before serving, layer spinach and vegetables on a large serving platter; drizzle with dressing. Top roast vegetable salad with the fetta and parsley.
Garlic mustard dressing
Meanwhile, whisk garlic, horseradish cream, mustard and vinegar in a small bowl. Gradually whisk in oil. Season.
What types of vegetables are good for roasting?
Vegetables like beetroot, carrot, pumpkin and potatoes are always winners when it comes to roasting. However, you’ll discover wonderful flavours by roasting other vegies as well. Try broccoli, cauliflower, brussels sprouts, eggplant and, naturally, the tomatoes and asparagus featured in this roast vegetable salad.
What to serve with this roast vegetable salad
We think this roast vegetable salad is perfect for your Christmas salad spread, but if you’d like to bulk it up and turn it into a more filling option, add some brown rice or quinoa. A squeeze of lemon juice would also pair well with the zingy mustard dressing.
