Spring Roast Veggie Salad
One of the most popular salads in our cafe. The Garlic Roast Squash, Beetroot, and Carrot Salad with Spinach and Toasted Pumpkin Seeds.
Ingredients:
Half a butternut squash
Three whole beetroot
Two carrots
Six cloves of garlic
300ml olive oil
100g baby spinach
Sea salt
Toasted pumpkin seeds
Method:
Peel the squash, carrots, and beetroot. Cut the squash into finger size lengths (keep the second half for a soup)
Cut the beetroot into wedges, and chop the carrot into large 1.5-inch chunks.
You will need three trays or casserole dishes; toss the vegetables in the olive oil, keeping a little more for the squash.
Puree the garlic and toss over the squash; season all three trays with the sea salt.
Place in the oven at 170-180 degrees Celsius.
The carrots and beetroot will take approximately 30 minutes, depending on your oven; the squash may take a little longer.
Wash and shred the spinach. Toast the seeds on a tray in the oven and allow them to cool.
Once the veg is all tender, allow it to cool, then arrange it on a platter. Layer squash first, followed by the beetroot and carrot.
Finally, sprinkle the spinach and seeds on top.
This salad is excellent hot or cold; roast vegetables will keep in the fridge for up to 3 days once cooled adequately in advance.
Add it to couscous or rice, or toss it with leaves and goat's cheese for a tasty lunch.
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