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Main Ingredient: Beetroot
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Prep Time: 15-20 mins
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Cook Time: 30-40 mins
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Serves: 4-6
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Recipe by: Belinda Norton
This vibrant roasted veggie salad pairs earthy beetroot and golden cauliflower with fresh spinach, creamy goat’s cheese, and a luscious bush honey–tahini dressing for a dish that’s both nourishing and full of bold, natural flavour.
Method
- Preheat the oven to 200°C (180°C Fan Forced).
- Marinate the roughly cut vegetables in Olive Oil and Salt.
- Roast the vegetables on a rack in the roasting tray for 30 minutes.
- Combine the dressing ingredients and shake/stir well.
- Once the Beetroot and Cauliflower are roasted, remove and allow to cool before cutting into smaller pieces.
- Line a bowl with spinach before adding the roast vegetables into the bowl. Sprinkle Goat’s Cheese over the warm vegetables.
- Sprinkle the dressing and garnish with parsley as desired for flavour.
