Caramelised roast vegetable salad

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

Caramelised roast vegetable salad


Serves 4

2 onions, peeled, sliced into wedges
3 beetroot, unpeeled, sliced into wedges
2 golden kūmaras, unpeeled, sliced 2-3 cm thick
12 mushrooms
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]
Energy 1530kj
Protein 6.0g
Total fat 15.3g
- saturated fat 1.2g
Carbohydrates 46.8g
- sugars 39.7g
Fibre 8.5g
Sodium 106mg

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