Roast Root Vegetable Salad With Dijon Vinaigrette

Submitted by English_Rose

"Make the most of as many root vegetables you can get hold of for this wonderfully nutritious warm salad."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 4

ingredients

• 1 kg root vegetables (such as carrots, parsnip, celeriac, swede, sweet potato, small potatoes, shallots, beetroot)
• 9.85 ml caraway seeds
• 3 sprig thyme
• 6 stick celery, cut into 2in pieces
• 8 garlic cloves, left unpeeled and smashed with the back of a knife
• 29.58 ml olive oil
• 0.25 ml flaked sea salt
• 0.25 ml fresh ground black pepper
• 29.58 ml parsley, chopped

• For the vinaigrette

• 14.79 ml white wine vinegar
• 4.92 ml Dijon mustard
• 44.37 ml olive oil
• 4.92 ml brown sugar

directions

1. Pre-heat the oven to 400°F
2. Peel and cut the vegetables into similar sizes (potatoes can be left unpeeled).
3. Toss the roots with the caraway seeds, thyme, garlic, olive oil and seasoning in a large roasting tray.
4. Roast for about 45 minutes, until all the vegetables are cooked though. Turn them a few times whilst cooking.
5. To make the vinaigrette, place all of the ingredients in a screw topped jar and shake together.
6. Once the vegetables are cooked, toss with the dressing and scatter with the parsley. Serve hot.