15 Apr Recipe: Roasted Veggie & Beetroot Salad

Roasted Veggie & Beetroot Salad

Lacking inspiration in the kitchen? Need a healthy, tasty meal to take to work? Try this lil’ number! With roasted veggies, greens & seeds this is perfect lunchbox fare that will make your co-workers jealous 😉

Serves: 4-6

Time: 45 mins

1 x sweet potato, chopped

2 x springs rosemary (fresh or dried)

1 x brown onion, quartered

6 x clove garlic, chopped

generous pinch sea salt

olive oil

1 x carrot, grated

1 x zucchini, grated

3 x beetroot boiled, cubed

1/4 bunch kale, chopped

2 x handfuls pepitas

sprinkle of sesame seeds

What to do:

1/ Preheat oven to 180°C.

2/ Put the chopped sweet potato, rosemary, onion, garlic, sea salt & a generous slug of olive oil in a roasting pan & bake until soft.

3/ Use a Julienne vegetable slicer to grate the carrot & zucchini. (Julienne slicers are available at good Asian grocery stores, or you could use a Spiraliser)

4/ Put all veggies & seeds in a large bowl & mix with clean hands.

5/ Serve & enjoy!

Optional: to make this a main meal, add some protein (boiled eggs, roast chook or sliced steak would work well with this).

Mix up your veggies! Roast up some pumpkin, brussel sprouts, cauliflower, potato, etc. Use whatever you have on hand.