Root Vegetable Salad
A Roasted Root vegetable salad is a great option to serve vegetables so that everyone enjoys them (both young and adults). The roasting really brings out the juicy and sweetness in the roots. Winter is a great period to eat the roots, they taste better and have less impact on the environment. Feel free to replace the roots with other members of the root vegetable family the result will still be delicious. Make sure to only rinse and brush away the dirty from the vegetables and not to peel them. The flavour is in the skin.
Roasted winter root vegetable salad
- 150 grams of Carrots
- 150 grams of Potato
- 100 grams of Parsnip
- 25 grams of Red beet
- 1/4 cup Extra virgin olive oil
- 1 tablespoon of Sesame seeds
- 1 tablespoon of Thyme
- 1 tablespoon of Salt
- Put the oven on 475°F/240°C. Rinse and peel the vegetable. Chop into evenly sized pieces. On a roasting pan add the vegetables and massage the olive oil so that every vegetable gets some oil. Add the sesame seeds, salt and thyme and massage it ones more so that it spreads evenly. Roast for 30-40 min or until lightly brown. Stir occasionally with a wooden spoon. Remove from oven and serve warm or cold, it's still delicious.