Added by cengland | Wed 01 Dec 2010 @ 08:14
Serves 4. Good with any grilled meat.
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 Ό 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.