simple roast vegetable salad

simple roast vegetable salad

We’ve made this a number of times and the plate always comes home empty! We’ve simplified it by using quality roasted capsicum and beetroots but you can roast your own beetroot by preheating an oven to 150°C. Season the beetroot with olive oil, salt and a squeeze of lemon; wrap in foil and place in the oven for 45 minutes or until tender! For the capsicums simply place on a baking tray. Roast until the skins shrink and when cooled, simply peel.

Print Recipe
simple roast vegetable salad
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
Dressing
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
Dressing
Instructions
  1. Heat a fry pan over medium heat and add the beans, walnuts and 1 tablespoon balsamic vinegar. Quickly stir-fry for 2-3 minutes or until the walnuts are golden and beans tender.
  2. Combine the balsamic and olive oil in a small bowl and whisk to combine.
  3. To serve: place the rocket leaves on a platter or into a bowl. Top with beetroots, capsicums, onion and beans. Scatter the goat's cheese and walnuts on top and drizzle the dressing over the top. Season as required.

There are no reviews yet.

Leave a Reply

Your email address will not be published. Required fields are marked *

Start typing and press Enter to search