Caramelised roast vegetable salad
Roasting onions with beetroot and kumara in this citrus glaze gives a delicious dish.
2 onions, peeled, sliced into wedges
3 beetroot, unpeeled, sliced into wedges
2 golden kumara, unpeeled, sliced 2-3 cm thick
12 mushrooms (optional)
¼ cup canola oil
¼ cup runny honey, or brown sugar
½ cup lemon juice
2 handfuls watercress
Preheat oven to 180°C.
Place prepared vegetables in a baking dish.
Blend oil, honey and lemon juice together.
Pour over vegetables and toss to coat.
Bake in preheated oven, uncovered for 45-55 minutes or until kumara is golden and tender.
Turn during cooking.
Place half a handful of watercress on each serving plate and top with roasted vegetables.
Pour ¼ cup boiling water into the roasting pan, stir to loosen the cooking juices, pour over salad.
Variation: Add four sausages to the vegetables.
Many vegetables roast well; try capsicums, yams, parsnip or carrots.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.7g|