Real Food for Better Being Newsletter




Roasted Roots Salad

  • 7 tbsp olive oil
  • 4 large carrots, trimmed, scrubbed and quartered lengthways
  • 4 large parsnips, trimmed, scrubbed and quartered lengthways
  • 1 large red onion, peeled and cut in thin wedges
  • Sprigs of thyme
  • 1 head garlic, broken into cloves
  • 2 large handfuls salad leaves, such as endive, rocket etc
  • 1 handful fresh parsley, chopped
  • 1½ tbsp Apple cider vinegar with Manuka Honey

 

  1. Heat oven to 220 C, gas mark 7.
  2. Pour 2 tbsp oil into a roasting dish on the hob and heat. Add carrots and parsnips and cook for 5 minutes; add onions and cook for another 5 minutes, stirring.
  3. Add herbs and garlic, pour over 2 tbsp oil, season and roast for 30 minutes, turning once.
  4. Leave to cool for 10 minutes.
  5. Add 3 tbsp olive oil, 1½ tbsp apple cider vinegar and tip onto the leaves and parsley.
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