Though the weather is warming up a little and signs of summer are starting to break through, the evenings are still cool and perfect for a meal involving roasted veggies.
The combination of the crisp roasted carrots and beets with the citrus punch in this salad works well as an accompaniment to almost any main, and also stands alone as a delicious meal, particularly with a bit of added goats cheese and a crusty bread.
Roast Beet, Carrot and Orange Salad
- 2 bunches Dutch carrots
- 1 bunch beetroot
- 1 orange
- 1 tablespoon sesame seeds
- A few leaves of coriander to serve
- Olive oil
Preheat your oven to 180C.
Top the carrots, cut in half lengthways and parboil for 5 mins.
Meanwhile, trim the beets and cut into wedges.
Remove the carrots from the water (reserving water in the pot) and transfer to a colander.
Add beets to the water and parboil for 5 mins (this prevents the carrots from being discoloured).
Put carrots and beets in oven trays lined with baking paper, drizzle with olive oil and season.
Bake for ~40 min, shaking the trays and stirring occasionally.
Meanwhile, zest orange into a salad bowl, then peel and add orange segments to bowl, squeezing the juice out from the remaining pulp for the start of a dressing. Add a glug of olive oil to the bowl and season.
Remove the roasted veg from the oven and allow to cool slightly.
Toast sesame seeds.
Add roasted veg to the orange, toss with the orange segments and olive oil dressing
Sprinkle with sesame seeds and coriander to serve.
I didn’t plan to blog this salad- so apologies for the instagram shot, but it was so good that it would be unfair to keep it all to myself.
This recipe is originally from Delicious magazine, by Jamie Oliver (of course, that man can do no wrong and always thinks of us veggos!)
Photo from: my ipad