Roast Root Vegetable Salad With Dijon Vinaigrette

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

• Ready In: 1 hr
• Serves: 4

Ingredients

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

• For the vinaigrette

• 1  tablespoon white wine vinegar
• 1  teaspoon Dijon mustard
• 3  tablespoons olive oil
• 1  teaspoon 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.