Recipe: Incredible Roast Vegetable Salad
This summer-friendly roast vegetable salad is bursting with incredible flavours, it’s an absolute table favourite. You can customise it with your favourite seasonal vegetables, dressings and additions and make it in advance for hot days where you want something more substantial than a simple green salad. It’s also GF & Vegan so everyone at the table can partake & enjoy together!
Perfect for a table of 2-6 (depending on other things on your table!) Great as an easy main for 2 as well ;)
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RECIPE NOTES:
I love to serve this salad with a drizzle of balsamic reduction but it can be beautiful with a lemon & mustard dressing if you prefer tangier flavours! :)
The vegetables can be made a day ahead and assembled when ready to be eaten, I’d advise not serving straight out of the fridge, giving it time to for the vegetables to relax at room temperature a bit before assembling and serving.
As said you can use any seasonally appropriate vegetables you like for this! Substitute as you wish- below are just my favourites that are readily available where I am.
Serves 6 as a side
Tools: Large roasting dish, large serving bowl and serving tongs
Ingredients
2-3 medium sized beetroots roasted or 1 can/jar of whole beetroots chopped in to wedges
5 medium potatoes chopped (think salad size)
A 200g bag of baby spinach rinsed and set aside
3 zucchinis chopped into large quartered medallions
1 lemon cut into thick slices rind and all
4 carrots cut into short thick sticks
Sea salt & pepper to taste
3-5 cloves of garlic pealed (garlic sensitive? You can omit from this recipe it’s delicious without it)
3 tablespoons olive oil or oil of your choice
To serve
Optional: Feta of choice, vegan or dairy (If you’re searching for vegan options I ADORE the Botanical Cuisine Persian Style Macadamia Feta it’s pricey but incredible & goes a long way)
Balsamic reduction (I like Matchetts Bad Sally because it’s GF & local) you can also make a dressing of your own if you prefer!
Method
Lightly oil your large roasting dish and pre-heat oven to 200C
Peel and chop your vegetables- carrot & potato into small-medium chunks suitable for a salad, remembering they shrink as they roast so not too small! (see image below)
Chuck your root vegetables on to a roasting tray, sprinkle with olive oil, salt and pepper and toss till covered. If you’re using raw beetroot, chop into wedges and wrap in bake paper, place on tray. Roast in the oven for 25 minutes until golden coloured & beetroot is cooked through. Remove beetroot from oven & set aside.
Next add your softer vegetables like your zucchini, whole garlic cloves (peeled) and lemon cut in to thick slices in to the roasting dish. Cook for another 20 minutes.
Remove from the oven and allow to cool
Give your roasted garlic cloves a squeeze and gently mix all of the vegetables around the pan to soak up the garlic & lemon flavours- do not remove the garlic or lemon.
Place your baby spinach on the bottom of your serving dish, place your mix of roasted vegetables on top, then if you’re choosing to use feta crumble it over your vegetables, followed by a good drizzle of balsamic reduction (or dressing of choice) and serve :)
ENJOY!!
Feeling inspired? Send me a photo of your roast vegetable salad or tag me on instagram with a picture @_annie_johns_ to go in the draw to win a free private 1:1 restorative session !
