Roast Vegetable Salad

Ingredients

  • 2 medium beetroot, scrubbed and boiled until tender, then peeled and quartered
  • 4 baby carrots or 2 regular carrots
  • 4 baby turnips
  • 1 chunk of artichoke
  • 4 brussel sprouts halved
  • 1 cup cauliflower florets
  • 2 cups of herbs and salad greens e.g. butter lettuce, radicchio, mint, parsley
  • 1 small head of garlic washed and cut in half

Dressing

  • 2 teaspoons of crushed garlic
  • 2 tablespoons of extra virgin olive oil or macadamia nut oil
  • 2 tablespoons of lemon Juice

Method

Blanch turnips, carrots and artichokes in boiling water until tender.

Boil whole unpeeled beetroot separately for 20 mins or until tender.

On a tray lined with baking paper place cooked root vegetables and raw cauliflower, brussel sprouts and garlic.

Drizzle with a tablespoon of oil and bake in a moderately hot oven for 30 minutes or until vegetables are crisp and brown

On a serving plate pile salad greens, herbs and roasted vegetables.

Mix dressing ingredients together until well combined and drizzle over.

Serve for 2 people, with grilled meat of your choice on the side or on its own if you’re having a vego day 🙂

Did you know?

Increasing your veggie intake is one of the most effective ways to improve your ability to detoxify naturally! Get munching on some different veg today!