Roast vegetable salad with garlic mustard dressing

Ingredients

What you need

2baby beetroot
600 gbutternut pumpkin0.5 butternut pumpkin = 600 g (typical size here)
2orange sweet potatoespeeled, quartered lenghtways, 400g
1baby carrotspeeled
150 gmedium red onion1 red onion = 150 g (typical size here)
57 gextra virgin olive oil0.25 cup = 62.5 ml = 56.9 g (read as AU: 1 cup = 250 ml)
250 gtruss cherry tomatoes
40 gasparagus2 bunch = 40 g (typical size here)
70 gbaby spinach leaves
180 gpersian fettadrained
63 mlfresh flat-leaf parsley leaves0.25 cup = 62.5 ml (read as AU: 1 cup = 250 ml)
—Garlic mustard dressing
5 ggarlic1 clove = 5 g (typical size here)
5 mlhorseradish cream1 tsp = 5 ml (read as AU: 1 teaspoon = 5 ml)
5.5 gdijon mustard1 tsp = 5 ml = 5.5 g (read as AU: 1 teaspoon = 5 ml)
20 gred wine vinegar1 tbsp = 20 ml = 20.2 g (read as AU: 1 tablespoon = 20 ml)
57 gextra virgin olive oil0.25 cup = 62.5 ml = 56.9 g (read as AU: 1 cup = 250 ml)

Recipe by Charlotte Wishart, Women's Weekly Food. Method rewritten for this cookbook — read the original on Women's Weekly Food.

Scaled for 8 serves

Method

01
Step 1
Preheat the oven to 220°C or 200°C fan-forced. Line two large oven trays with baking paper.
02
Step 2
Trim the stalks and tails from the beetroot and wash well. Halve any large beetroot. Wrap the beetroot in foil to form a parcel and place on an oven tray. Roast for 10 minutes. Divide the pumpkin, sweet potato, carrots and onion between the trays. Brush with oil and sprinkle with sea salt. Roast for 30 minutes, or until all vegetables are tender and starting to brown. Remove each vegetable from the tray as it's done.
Different vegetables cook at different rates, so pulling each one out as it's ready stops the rest from overcooking.
03
Step 3
Add the tomatoes and asparagus to the tray. Roast for 10 minutes, or until just tender.
04
Step 4
Remove the beetroot from the foil and gently rub off the skin.
05
Step 5
Make the garlic mustard dressing.
06
Step 6
If taking this to a barbecue or picnic, pack the roast vegetables, spinach, dressing, fetta and parsley separately. Just before serving, layer the spinach and vegetables on a large serving platter and drizzle with dressing. Top with the fetta and parsley.
Packing the components separately keeps the spinach from wilting and the salad from going soggy in transit.
07
Step 7
Meanwhile, whisk the garlic, horseradish cream, mustard and vinegar in a small bowl. Gradually whisk in the oil. Season to taste.

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