Name: Roasted Root Vegetable Salad Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 1 1/2 pound Potatoes; 1 1/2 pound Sweet Potatoes; 3 Parsnips; 4 Red Onions; 8 cloves Garlic; 1/2 teaspoon Oregano (dried); 1/2 teaspoon Thyme (dried); 1/2 teaspoon Rosemary (dried); 2 tablespoons Oil; 4 Tomatoes; handful Rocket

Roasted Root Vegetable Salad Recipe

This recipe takes over 2 hours -- but only 20 minutes of that time has anything to do with you! This is a great fall or winter dish.

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Prep Time 20 mins

Cook Time 2 hrs

Total Time 2 hrs 20 mins

Cooking Temperature 230 C / 450 F / Gas Mark 8

Course Potatoes, Salads

Servings

Ingredients

Instructions

Have a large roasting pan handy.
Turn oven on to start heating to 230 C / 450 F / Gas Mark 8.
Scrub potatoes and sweet potatoes, but don't peel them. Cut into medium-sized chunks and toss into roasting pan.
Scrub the parsnips, but don't peel them. Quarter them and toss into roasting pan.
Peel the onions, but don't cut the root end off. Quarter them and toss into roasting roasting.
Peel the garlic cloves and toss into roasting pan.
Add the oregano, thyme, rosemary, and 2 tbsp of the oil. Toss everything together then place in oven to roast.
Making the dressing by combining the remaining 4 tbsp of olive oil, vinegar, capers and mustard. Set it aside.
Now pour yourself a cuppa and pull out a good book.
After the vegetables have been in the oven for 1 1/2 hours, quarter the tomatoes and toss them in on top the other vegetables. Let everything roast for a final 1/2 hour.
When done, divide the roasted veg amongst 4 plates, divide and scatter the salad green over top of each, and drizzle each plate with the dressing. Serve hot or warm.

Notes

Instead of rocket (arugula), you can use watercress, or omit the leafy green bit altogether.

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Roasted Root Vegetable Salad Recipe