Caramelised roast vegetable salad
Roasting onions with beetroot and kūmara in this citrus glaze gives a delicious dish.
2 onions, peeled, sliced into wedges
3 beetroot, unpeeled, sliced into wedges
2 golden kūmaras, unpeeled, sliced 2-3 cm thick
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 kūmara 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 and pour over the salad.
Tip: try roasting capsicums, yams, parsnip and carrots.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.2g|