seasons roast root salad

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* Exported from MasterCook *

 

Roast Root Salad

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 6 Preparation Time :0:00

Categories : Winter

 

Amount Measure Ingredient -- Preparation Method

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2 pounds parsnips -- peeled, trimmed

1 pound carrots -- peeled, trimmed

1/3 cup olive or sesame oil

plus a little for oiling

salt and black pepper

14 ounces cooked beet (beetroot) -- peeled, chopped

1/2 onion -- peeled, finely chopped

2 tablespoons chopped fresh seasonal herbs

 

1. Cut the parsnips and carrots into thick chips, place them in an oiled baking

dish, brush them with the oil and season with sea salt and pepper. Add a few

tablespoons of water to the base to prevent the vegetables from drying out and

roast in a preheated oven at 400F for 45 minutes. To ensure they all get crisp,

gently turn them halfway through the cooking time. Once cooked, remove from the

oven and place in a bowl.

 

2. Add the beetroot, onion and herbs to the baked vegetables, mix and serve.

 

Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998)

 

Source:

" RECIPES FOR WINTER "

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Per Serving (excluding unknown items): 264 Calories; 13g Fat (41.1% calories

from fat); 3g Protein; 37g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

88mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 986 2130706543 0 26712 0 4164