Roast Vegetable Salad

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Roast Vegetable Salad

 

 

2 turnips

1 large carrot

1 large beetroot

1 large white sweet potato

1 fennel bulb

8 teaspoons chopped rosemary

olive oil

croutons (recipe follows)

radicchio leaves, for serving

 

 

1. Preheat oven to 200 C (400 F).

 

2. Remove the root base and any greenery from the fennel and then

quarter it so you have wedges.

 

3. Wash the root vegetables. Then chop the potato, turnip, beetroot

and carrot into 2 cm (3/4 " ) cubes.

 

4. Place the vegetables in a baking dish and drizzle some olive oil

over the top and add rosemary. Stir the vegetables so the rosemary and

oil are mixed evenly through the vegetables.

 

5. Bake for 20 minutes or until the vegetables are just cooked.

 

6. Remove from the oven and place in a bowl to cool. Cut the fennel

into chunks once it is cool.

 

7. To serve break up 4 or 5 radicchio leaves and place them in a salad

bowl, add the cool baked vegetables and your prepared croutons. Toss

everything together lightly and serve with the " Stuffed Golden Nugget

Pumpkins (Squash) " and " Soy Potatoes " .

 

 

Serves 4.