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Root vegetable salad with maple dressing

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Dressed in a rich maple mixture, this Root vegetable salad is the perfect mix of sweet and savoury, and makes for an easy side.

  • Serves4
  • Cook time40 minutes
  • Prep time20 minutes, (+10 mins cooling time)
Root vegetable salad with maple dressing

Ingredients

  • ⅓ cup (80ml) extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 tbs rosemary leaves
  • 2 turnips, chopped
  • 2 large carrots, thickly sliced diagonally
  • 2 red onions, cut into wedges
  • 2 tbs maple syrup
  • 2 tsp wholegrain mustard
  • 2 tbs red wine vinegar
  • 120g baby spinach leaves
  • 250g cooked beetroot, halved
  • Coles Bakery Sourdough Olive Batard, sliced, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line a large baking dish with baking paper.
  2. Step 2

    Combine half the oil, garlic and rosemary in a large bowl. Add the turnip, carrot and onion. Season. Toss to combine. Place in the lined dish. Cover and bake for 40 mins or until vegetables are tender. Set aside for 10 mins to cool.
  3. Step 3

    Meanwhile, whisk the maple syrup, mustard, vinegar, remaining oil and 2 tsp water in a small bowl. Season.
  4. Step 4

    Place the roasted vegetables in a large bowl. Add the spinach and beetroot and toss to combine. Divide the salad mixture among serving bowls. Drizzle with the maple dressing. Serve with the sliced bread.

    Root vegetable salad with maple dressing

    Root vegetable salad with maple dressing
    • Serves4
    • Cook time40 minutes
    • Prep time20 minutes, (+10 mins cooling time)
    Ingredients
    • ⅓ cup (80ml) extra virgin olive oil
    • 2 garlic cloves, crushed
    • 1 tbs rosemary leaves
    • 2 turnips, chopped
    • 2 large carrots, thickly sliced diagonally
    • 2 red onions, cut into wedges
    • 2 tbs maple syrup
    • 2 tsp wholegrain mustard
    • 2 tbs red wine vinegar
    • 120g baby spinach leaves
    • 250g cooked beetroot, halved
    • Coles Bakery Sourdough Olive Batard, sliced, to serve
      Description

      Dressed in a rich maple mixture, this Root vegetable salad is the perfect mix of sweet and savoury, and makes for an easy side.

      Method
      1. Step 1

        Preheat oven to 200°C. Line a large baking dish with baking paper.
      2. Step 2

        Combine half the oil, garlic and rosemary in a large bowl. Add the turnip, carrot and onion. Season. Toss to combine. Place in the lined dish. Cover and bake for 40 mins or until vegetables are tender. Set aside for 10 mins to cool.
      3. Step 3

        Meanwhile, whisk the maple syrup, mustard, vinegar, remaining oil and 2 tsp water in a small bowl. Season.
      4. Step 4

        Place the roasted vegetables in a large bowl. Add the spinach and beetroot and toss to combine. Divide the salad mixture among serving bowls. Drizzle with the maple dressing. Serve with the sliced bread.