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Salads & Soups

Beet & Root Vegetable Winter Salad

PREP TIME: 40 MINUTES // SERVINGS: 4 SIDE SALADS

What You'll Need

  • 1 bunch Dutch baby carrots
  • 2 parsnips
  • 250g pack Love Beets Baby Beetroot
  • 1 tbsp olive oil
  • Salt and pepper
  • 4 radishes, thinly sliced
  • ¼ cup parsley, freshly cut
  • 2-3 tbsp hummus

What to Do

  1. Preheat the oven to 200°C. Trim the Dutch baby carrots and cut the parsnips into long thin wedges. Spread the carrots and parsnips on a baking tray and season with oil, salt and pepper.
  2. Drain the beets and slice into quarters. Spread on a corner of the baking tray or on a different baking tray to ensure the juices from the beets don’t run and ‘stain’ the other veggies.
  3. Roast the vegetables in the oven for 30 minutes or until tender and golden. Remove from oven and allow to cool for 5 minutes.
  4. Spread a spoonful of hummus on a plate, then top with roasted vegetables, fresh radish and parsley.