Spring Roast Veggie Salad
- Half a butternut squash
- 3 whole beetroot
- 2 carrots
- 6 cloves of garlic
- 300ml olive oil
- 100g baby spinach
- Sea salt
- Toasted pumpkin seeds
Peel the squash, carrots, and beetroot. Cut the squash into finger size lengths (keep the second half for a soup)
Cut the beetroot into wedges, and chop the carrot into large 1.5-inch chunks.
You will need 3 trays or casserole dishes, toss the vegetables in the olive oil keeping a little more for the squash.
Puree the garlic and toss over the squash, season all 3 trays with the sea salt.
Place in the oven at 170-180 degrees Celsius.
The carrots and beetroot will take approximately 30 minutes depending on your oven, the squash may take a little longer.
Wash and shred the spinach. Toast the seeds on a tray in the oven, and allow them to cool. Any excess can be kept in a sealed jar and used anytime to top salads or porridge.
Once the veg is all tender, allow cool, then arrange it on a platter. Layer squash first followed by the beetroot and carrot.
Finally, sprinkle the spinach and seeds on top.
This salad is great hot or cold, roast vegetables will keep in the fridge for up to 3 days once cooled properly in advance.
They can be added to couscous, or rice or tossed with leaves and some goat's cheese for a tasty lunch.