Roasted Winter Vegetable Salad

winter salad - thrive magazine

Roasted Winter Vegetable Salad made with beetroots, red onions and carrots

(serves 2)
Prep: 15mins
Cook: 35mins
For the salad
6 medium beetroot of any colour
2 red onions cut into wedges
6 small carrots or cut into batons
1 small pumpkin or butternut squash
1 unwaxed lemon – grated
Salt and pepper
Olive oil
Fresh thyme
Red wine vinegar
For the dressing
1 tsp lemon juice
1 tsp wholegrain mustard
Olive oil
1 tsp fresh sage
A splash red wine vinegar
Pumpkin and sunflower seeds to dress

how to make it…
1. Heat the oven to 200˚C
2. Roast the beetroot in a roasting tin with a splash of olive oil and salt and pepper for 15 mins at 180˚C fan or 200˚C non fan oven.
3. Add the wedges of onions and small carrots into another tray with olive oil,
thyme and salt and pepper and roast in oven with beetroot for another 35 mins.
4. Once everything is soft and roasted add the lemon zest over the veggies.
5. Make the dressing with lemon juice, whole grain mustard, olive oil, red wine vinegar and sage, mix well and pour over and put back in oven for another 5-10 minutes.
5. Serve up and add some crispy croutons and a sprinkle of nuts and seeds of choice – pumpkin and sunflower seeds work well.

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