Caramelised roast vegetable salad

Roasting onions with beetroot and kumara in this citrus glaze gives a delicious dish.

Video

Caramelised roast vegetable salad

Ingredients

Serves 4

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

Method

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]
Energy 1330kj
Protein 4.75g
Total fat 15g
- saturated fat 1.7g
Carbohydrates 38g
- sugars 31g
Fibre 7.4g
Sodium 109mg

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