This salad although it says serves 4 easily fed 6 adults and two kids as a side. It is very tasty and again everyone enjoyed it.
Serves 4
Prep and cook time 1 hr
2 tbspn honey
1/3 cup (80ml) olive oil
2 tbspn cider vinegar
1 tsp finely grated ginger
1 kg kent pumpkin, peeled, cut into chunks
2 medium (340g) red inions, peeled, cut into wedges
1 bunch (400g) baby carrots, trimmed, peeled
6 small (600g) raw beetroot, peeled, trimmed, halved if large (i quartered mine to be all bite size chunks)
100 g baby spinach leaves
2 tbspns sesame seeds, toasted (i used toasted pinenuts as a guest couldnt have sesame seeds)
Preheat oven to 220degrees. C (200 deg if fan forced). Line 2 baking trays with baking paper.
Put the honey, olive oil, vinegar and ginger into a small bowl and stir to combine.
Put the pumpkin, onion and carrots into a large bowl and pour over dressing. Toss to ensure all the vegetables are well coated, then arrange the vegetables on one of the baking trays. Add the beetroot to the bowl and toss in the remaining dressing. Arrange the beetroot on the remaining tray. Season vegetables with sea salt and freshly ground black pepper.
Put both trays in the oven and bake for 40 mins or until vegetables are cooked through.
Remove from oven and arrange on a bed of baby spinach leaves. Sprinkle with the sesame seeds or nuts and serve.
Not suitable to freeze or microwave.
Tips
You must use raw beetroot not tinned.. It doesnt have the same flavour.. I just bought a bunch of smallish raw beetroot and peeled them and cut them in halves or quarters. If you are entertaining and are worried about staining your hands use gloves while handling the beetroot.
Another tip is you may need to roast the veggies longer than the recipe states.. The first time they were left longer and had the most beautiful flavour and were well roasted but not burnt and the second time they werent as cooked and imo even though still nice was no where near as good..
Source: Aww mag june 2012 pg 222
