Warm Vegetable Salad with Creamy Lime Dressing

[Guest guest]

Warm Vegetable Salad with Creamy Lime Dressing

 

 

2 small red onions, halved, thickly sliced

16 baby red rascal potatoes, halved

8 teaspoons olive oil

2 bunches baby beetroot, trimmed

1 bunch Dutch (baby) carrots, trimmed, peeled

3 medium zucchini, thickly sliced

1/4 cup vegan sour cream

4 teaspoons lime juice

1 teaspoon dijon mustard

4 teaspoons shredded fresh basil leaves

 

 

1. Preheat oven to 200 C (400 F) or 180 C (350 F) for fan-forced.

 

2. Place onion and potatoes in a large roasting pan. Drizzle with oil.

Toss to coat.

 

3. Wrap each beetroot in foil. Add to pan. Roast for 1 hour.

 

4. Add carrots and zucchini to pan. Toss in oil to coat. Roast for 20

minutes or until vegetables are browned and tender.

 

5. Wearing gloves, remove beetroot from foil. Peel and cut in half.

 

6. Meanwhile, combine sour cream, lime juice, mustard and basil in a

bowl. Serve vegetables dolloped with cream mixture.

 

 

Serves 8.