ROAST VEGGIE SALAD

This Roast Veggie Salad is stunning for many reasons - it offers the comfort that comes with oven-roasted vegetables, the lightness and accessibility of a salad, and the nutritional benefits of eating a rainbow of fresh produce. Plus the very obvious fact that there is no better pairing in my mind than beetroot and goats cheese! A match made in heaven.

There's also the option to make your veg and dressing in bulk to easily add alongside salad greens for any upcoming lunch or dinner occasion.

The idea for this recipe was originally sourced from 'Tasty' via Pinterest and is linked here.

The recipe has been adapted by Fig Tree Lane since its original listing.

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INGREDIENTS

Salad

1 Large Beet or 2 Smaller Beets - Peeled & Diced into 1-2cm Cubes

1 Red Onion - Chopped Into Quarters

2 Shallots - Chopped into Quarters

3-4 Carrots - Thickly Sliced

1/2 Head Broccoli or Packet of Broccolini - Ends of Stalks Removed

1 Medium Sweet Potato - Diced into 1-2cm Cubes

6 Cloves Garlic - Peeled

1 Lemon - Juiced

Bowl of Mixed Greens

3/4 Cup Walnuts - Chopped

1/2 Packet Goats Cheese - Crumbled

Olive Oil

Salt & Pepper

*Optional: Nutritional Yeast

Homemade Dressing

Salt & Pepper

1/2 Cup Olive Oil

2 Tbsp Balsamic Vinegar

1 Tbsp Dijon Mustard

1/2 Tsp Garlic Powder

3 Tbsp Fresh Parsley

To Serve

Kale - Crisped in Air-Fryer

Dulse or Nori - Crisped in Air-Fryer

*Both optional!

Serves 4

METHOD

Step One

Pre-heat oven to 220 Degrees Celsius. Arrange and chop all produce needed for salad. Place the beetroot, red onion, shallots, carrots, sweet potato and garlic in a large bowl. Coat with olive oil and season with salt & pepper, before spreading evenly on a baking tray. (Sprinkle lightly with nutritional yeast if using). Place in oven to bake for one hour - however set a timer for 20minutes.

Step Two

After 20 minutes, add the broccoli/broccolini to the baking process - tossing all vegetables and being sure to coat the broccoli with olive oil. Note that the overall baking time may vary from 45mins-1hr depending on the size of your chopped vegetables. Keep an eye on it and remove from oven when all vegetables are completely tender.

Step Three

While baking, prepare your salad dressing. Combine all ingredients from above and stir well to mix. Depending on preference, you may prepare this dressing in a large bowl and add all salad greens on top to mix through and coat evenly, or leave it aside to add on to each individual plate at the end. You may also prepare your crispy kale and/or seaweed at this point if choosing to add. Chop pieces roughly and coat with olive oil and salt. Place in air-fryer on high setting for approximately 5mins, or until very crispy to the touch.

Step Four

Build your salad! Place salad greens, followed by roasted vegetables (include all oil drippings from the tray into the salad, as this will hold the flavour and combine with your dressing), chopped walnuts, and crumbled goats cheese. Mix to combine, before adding to each individual plate. If using serving suggestions, then add your crispy kale/seaweed.

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Let us know what you think!

Love, Fig Tree Lane