WARM ROOT VEGETABLE AND SILVERBEET SALAD

WARM ROOT VEGETABLE AND SILVERBEET SALAD
 
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This recipe was uploaded
by cengland

 
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Ingredients

Ingredients
Method
 
  • 1 large orange sweet potato
  • 2 large-ish beetroots
  • 4 small parsnips
  • 1 large onion
  • 1 bunch silverbeet
  • ½ tsp lemon juice or to taste (optional)
  • salt and pepper
  • Dressing (for this salad, plus some to save)
  • 2 tb olive oil
  • ½ c white wine vingegar
  • 1 ½ tsp Dijon mustard
• Peel the orange sweet potato, cut it crosswise in three or four pieces, and then cut each piece into wedges.
• Peel the beetroots, and cut into wedges.
• Peel the parsnips, cut off long, thin tails, and cut thick parts into wedges.
• Boil each of the vegetables, separately, in salted water until just tender but still quite firm.
• Meanwhile, cut the onion in half lengthwise, peel it, and cut it in wedges.
• Drain well, and tip vegetables into a bowl together.
• Add the chopped onion.
• Add 2 tb olive oil, and toss.
• Bake at 235 C until lightly browned, turning if necessary part way through cooking.
• Tip into a serving bowl.
• Remove stalks from silverbeet, and leaves in thick shreds (about 2-3 cm wide).
• Boil in salted water for just a minute, until wilted (or steam it).
• Drain well, then add to the root vegetables in the bowl.
• Put dressing ingredients in a jar with a plastic lid and shake well (or whisk them together in a bowl).
• Use about ¼ c dressing (or to taste), along with the lemon juice to taste, and some salt and pepper, to dress the salad.
• Save the rest of the dressing for other salads.

WARM ROOT VEGETABLE AND SILVERBEET SALAD

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This recipe was uploaded by cengland

 
 
Serves 4.

Good with any grilled meat.

Method


• Peel the orange sweet potato, cut it crosswise in three or four pieces, and then cut each piece into wedges.
• Peel the beetroots, and cut into wedges.
• Peel the parsnips, cut off long, thin tails, and cut thick parts into wedges.
• Boil each of the vegetables, separately, in salted water until just tender but still quite firm.
• Meanwhile, cut the onion in half lengthwise, peel it, and cut it in wedges.
• Drain well, and tip vegetables into a bowl together.
• Add the chopped onion.
• Add 2 tb olive oil, and toss.
• Bake at 235 C until lightly browned, turning if necessary part way through cooking.
• Tip into a serving bowl.
• Remove stalks from silverbeet, and leaves in thick shreds (about 2-3 cm wide).
• Boil in salted water for just a minute, until wilted (or steam it).
• Drain well, then add to the root vegetables in the bowl.
• Put dressing ingredients in a jar with a plastic lid and shake well (or whisk them together in a bowl).
• Use about ¼ c dressing (or to taste), along with the lemon juice to taste, and some salt and pepper, to dress the salad.
• Save the rest of the dressing for other salads.
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