Roast root vegetable salad with Dijon vinaigrette
By: Jo Pratt From: Good Food Bites
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Roast root vegetable salad with Dijon vinaigrette
- Prep time:
- 10 mins
- Cook time:
- 50 mins
- Serves:
- 4
Make the most of as many root vegetables you can get hold of for a wonderfully nutritious warm salad by Jo Pratt
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Ingredients
- 1kg root vegetables, such as carrots, parsnip, celeriac, swede, sweet potato, small potatoes, shallots, beetroot
- 2 tsp caraway seeds
- 3 sprigs Thyme
- 6 sticks Celery, cut into 5 cm pieces
- 8 cloves Garlic, left unpeeled and smashed with the back of a knife
- 2 tbsp Olive oil
- 1 pinch flakes sea salt
- 1 pinch freshly ground black pepper
- 2 tbsp Parsley, chopped
For the vinaigrette:
Method
1. Pre-heat the oven to 200C/gas 6.2. Peel and cut the vegetables into similar sizes (potatoes can be left unpeeled).
3. Toss the roots with the caraway seeds, thyme, garlic, olive oil and seasoning in a large roasting tray.
4. Roast for about 45 minutes, until all the vegetables are cooked though. Turn them a few times whilst cooking.
5. To make the vinaigrette, place all of the ingredients in a screw topped jar and shake together.
6. Once the vegetables are cooked, toss with the dressing and scatter with the parsley. Serve hot.
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