- Egg free
- Peanut free
- Sesame free
- Wheat free
- Shellfish free
- Seafood free
- Vegetarian
- Over 4 serves veg or fruit
The perfect side to team with a roast, this vibrant root vegetable salad is gluten free, too.
- Serves6, as a side
- Cook time1 hour
- Prep time15 minutes
Ingredients
- 1 bunch baby beetroot*, ends trimmed
- 2 bunches Dutch carrots†, ends trimmed
- 350g pkt Coles Australian Parsnips, peeled, halved lengthways
- 1/4 small Kent pumpkin, seeded, cut into thin wedges
- 1/3 cup (80ml) olive oil
- 1/4 cup (60ml) red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp caster sugar
- 120g pkt Coles Australian Baby Rocket
- 400g can lentils, rinsed, drained
- 1/2 cup (80g) smoked almonds, chopped
- 100g marinated goat’s cheese
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Wrap each beetroot in foil and place on a baking tray. Roast for 30 mins.
Step 2
Line another baking tray with baking paper. Place the carrots, parsnip and pumpkin on lined tray and drizzle with 2 tsp oil. Season. Roast with the beetroot for a further 30 mins or until the beetroot is tender and the carrot mixture is caramelised.
Step 3
Meanwhile, place the vinegar, mustard, sugar and remaining oil in a screw-top jar. Shake until well combined. Season.
Step 4
Remove the foil from the beetroot. Wearing gloves to avoid staining your hands, peel the beetroot and cut into wedges. Arrange beetroot, rocket, carrot mixture and lentils on a serving platter. Drizzle with dressing. Sprinkle with almond and goat’s cheese. Season with pepper and serve immediately.
Recipe tip
COOK. STORE. SAVE.
Don’t let that leftover Dijon mustard go to waste – store it in the fridge and use it to make our easy Mustard and Apple Chicken Bake.
Roasted root vegetable salad
- Serves6, as a side
- Cook time1 hour
- Prep time15 minutes
Ingredients
- 1 bunch baby beetroot*, ends trimmed
- 2 bunches Dutch carrots†, ends trimmed
- 350g pkt Coles Australian Parsnips, peeled, halved lengthways
- 1/4 small Kent pumpkin, seeded, cut into thin wedges
- 1/3 cup (80ml) olive oil
- 1/4 cup (60ml) red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp caster sugar
- 120g pkt Coles Australian Baby Rocket
- 400g can lentils, rinsed, drained
- 1/2 cup (80g) smoked almonds, chopped
- 100g marinated goat’s cheese
Description
The perfect side to team with a roast, this vibrant root vegetable salad is gluten free, too.
Method
Step 1
Preheat oven to 180°C. Wrap each beetroot in foil and place on a baking tray. Roast for 30 mins.
Step 2
Line another baking tray with baking paper. Place the carrots, parsnip and pumpkin on lined tray and drizzle with 2 tsp oil. Season. Roast with the beetroot for a further 30 mins or until the beetroot is tender and the carrot mixture is caramelised.
Step 3
Meanwhile, place the vinegar, mustard, sugar and remaining oil in a screw-top jar. Shake until well combined. Season.
Step 4
Remove the foil from the beetroot. Wearing gloves to avoid staining your hands, peel the beetroot and cut into wedges. Arrange beetroot, rocket, carrot mixture and lentils on a serving platter. Drizzle with dressing. Sprinkle with almond and goat’s cheese. Season with pepper and serve immediately.