I love roast vegetables – warm or cold, as a snack, a side or the main course. This is one of my favourite ways to eat them over summer – tossed through some baby spinach, creamy avocado and crunchy nuts with a splash of olive oil and balsamic vinegar. You can use any vegetables you like for roasting. I like to go for a contrast in colour so tend towards beets, carrots, cauliflower, fennel or parsnip, butternut or pumpkin, and some shallots or red onion. I also do a very similar salad using ratatouille vegetables (eggplant, capsicums, tomatoes) roasted which is on this website too. Other great additions to this salad are fresh herbs, feta or other white cheese, poached chicken, roasted salmon, lentils or quinoa.
Roast Vegetable Salad
1 bunch baby beets, scrubbed and halved or quartered
1 bunch dutch carrots, scrubbed
2 baby parsnips, peeled and quartered
4 golden shallots, peeled and halved
half a cauliflower, broken into florets
half a butternut, peeled and cut into cubes
2 large handfuls of baby spinach
1 avocado, either sliced or spooned out into curls
a handful of walnuts, chopped
a good drizzle of olive oil
a drizzle of balsamic vinegar
good pinch of salt flakes (I like Maldon)
Preheat the oven to 200C.
Place the vegetables for roasting on two trays lined with baking paper. Drizzle with a bit of oil and toss to make sure they are all coated then bake for 45 mins to an hour or until they are golden and caramelised. You will need to turn them half way.
Place the spinach in a serving bowl. Top with the roast vegetables, the avocado and the nuts. Drizzle over olive oil, balsamic vinegar and a good pinch of salt flakes. Enjoy warm or cold.