Roast Vegetable Salad
Gluten Free
Vegetarian
Vegan
Nut Free
Serves 4 people
10 min prep
45 min cook
This delicious roast vegetable salad can feature any vegetable in season if beetroot isn't handy. Try roasted parsnip, yam, kumara, pumpkin etc.
Ingredients
- 1/4 cup Orange Squash
- 6-8 Beetroot
- 2 Tbsp Barker's Blackcurrant & Red Onion Jelly
- 1 Carrot
- 1 Radish
- 1/2 cup Pomegranate seeds
- 50 g Feta
- 50 g Salad greens
- to garnish Edible flowers
- a dash Olive oil
- to season Salt and pepper
Method
- In a small bowl, mix together Barker's Blackcurrant & Red Onion Jelly, with a dash of olive oil.
- Brush the baby beetroot with the relish, and roast in the oven at 180ºC until tender, basting with the glaze once halfway through the cooking.
- At the same time, slice the squash into 2cm thick pieces and roast until tender and golden in colour.
- Slice the radish into thin slices, and use a vegetable peeler to create thin ribbons of carrot.
- To assemble the salad, lay the salad leaves on a platter. Start layering the salad with the roasted squash, baby beetroot, carrot, radish and pomegranate.
- Sprinkle over the feta, arrange the edible flowers and finish with a generous drizzle of olive and season with salt and pepper.
- Serve with extra Barker's Blackcurrant & Red Onion Jelly.
This Recipe Uses
Blackcurrant & Red Onion Jam 190g
$5.49
190g
