Delicious Roast Vegetable Salad

Submitted by Kate in Katoomba

"A wonderful roast vegetable salad that should be served at room temperature."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 kg pumpkin, sliced
• 16 baby beets, scrubbed and trimmed
• 1 kg small potato, scrubbed
• 44.37 ml vegetable oil
• 29.58 ml lemon juice
• 44.37 ml oregano
• 44.37 ml olive oil
• 59.16 ml apple cider vinegar
• 29.58 ml grainy mustard
• 200 g baby spinach leaves
• shaved parmesan cheese

directions

1. Place the pumpkin, beetroot and potato onto a large baking tray or two smaller ones.
2. Combine the salt, vegetable oil, lemon and oregano and pour over the vegetables and toss to coat.
3. Bake in a preheated oven- 200C- for about 45 minutes or until the vegetables are soft.
4. Allow to cool to room temperature.
5. To make the dressing, combine olive oil, vinegar and mustard.
6. To serve, place the spinach on a serving platter, top with the roasted vegetables.
7. Pour over the dressing and top with shaved parmesan and cracked pepper.