Root Vegetable Salad

Root Vegetable Salad

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PREP TIME

15 mins

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COOK TIME

25 mins

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SERVES

4 People

Ingredients

For the roast

  • Sweet potatoes, peeled and cut into chunks
  • Carrots (baby or regular), cleaned
  • Garlic cloves, whole
  • Jalapeños, whole
  • Olive oil, as needed
  • Salt, to taste
  • Black pepper, to taste

For the dressing

  • Roasted jalapeños
  • Roasted garlic cloves, peeled
  • A few strawberries
  • Citrus fruit (pulp and juice)
  • Olive oil, as needed
  • Salt, to taste
Method

1  Prep the vegetables

Wash, dry, and peel the sweet potatoes. Cut into desired shapes. Clean the carrots and place them on a baking tray along with garlic cloves and jalapeños.

2  Season and roast

Drizzle with olive oil, season with salt and pepper, and toss well. Bake in a preheated oven at 250°C for 25 minutes, until tender and lightly caramelised.

3  Make the dressing

Blend roasted jalapeños, peeled garlic, strawberries, citrus pulp and juice, and oil.
Blend smooth or keep it chunky, as preferred. Adjust salt to taste.

4  Assemble and serve

Toss the roasted vegetables with the dressing and serve warm or at room temperature.
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