Mixed Roast Winter Vegetable Salad
45 minutes
This is a whole meal in itself but it also works very well as a side dish. So many different flavours and textures.
4 people made this
Ingredients
Serves: 4
- 8 small turnips, peeled and quartered
- 1 medium sweet potato, peeled and chopped
- 4 small fennel bulbs, trimmed and quartered
- 8 kipfler potatoes, cut into chunks
- 1 tablespoon olive oil
- 4 radishes, sliced
- 4 Jerusalem artichokes
- 60g watercress
- Dressing
- 1/3 cup honey
- 1/3 cup white wine vinegar
- 4 cloves
- 3 tablespoons olive oil
- sea salt and freshly ground pepper
Directions
Preparation:10min ›
Cook:35min ›
Ready in:45min
- Preheat the oven to 180 degrees C. Place the turnips, sweet potato, fennel and potatoes in a shallow baking dish, add the olive oil and toss to coat.
- Roast the vegies in the oven for 35 minutes, or until tender.
- Meanwhile, make the dressing. Pour the honey and vinegar into a saucepan, add the cloves and simmer. Remove the cloves and discard then whisk in the olive oil.
- Remove from the oven and allow to cool slightly. Place in a serving bowl and add the radishes, artichokes and watercress.
- Pour the dressing over the vegetables, toss and season with salt and pepper.
