FROM THE PANTRY
Spring Root Vegetable Salad
This delightful salad highlights the very best of spring, featuring fresh, seasonal produce and earthy root vegetables. Simple to prepare yet bursting with flavour, it brims with colour and goodness. Whether served as a light and healthy lunch or a vibrant side dish, this recipe is a celebration of springtime at its finest, offering maximum taste with minimal effort.
4 Carrots
4 Beetroots
Olive oil
A few sprigs of thyme
Rocket
Watercress
Goats cheese or feta
Salt & black pepper
For the dressing
1 small crushed Garlic clove
1/8 tsp Thyme, dried
2 tbsp Balsamic vinegar
1/4 tbsp (or 3/4 tsp) Dijon mustard
3/4 tsp Honey
3/4 tsp Lemon juice
1/4 tsp Salt
3 tbsp Olive oil, extra virgin
2 tsp Greek yogurt, plain
Chop the root vegetables into even sized 2cm pieces. Sprinkle with olive oil, salt and pepper, coating them evenly.
Layer onto a baking sheet, taking care not to overcrowd.
Roast until caramelised for about 45 mins at 200 degrees.
In the last 5-10 minutes of cooking, make your dressing by combining all the ingredients in a jug and whisking together.
Serve by layering your greens, roasted root veggies and crumble the goats cheese on top before drizzling over your dressing. Serves 3 - 4 people.
Enjoy
