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Roasted Beetroot and Cauliflower Warm Salad

This hearty and healthy warm salad is full of flavour and uses wonderful, year round vegetables that are perfect for any season

Recipe by: Chef Jeff Simonetta

Prep Time 30 mins
Roasted Beetroot and Cauliflower Warm Salad

Ingredients

  • SALAD
  • 2 handfuls of baby spinach leaves
  • 3 whole beetroots chopped
  • 2 small cauliflowers halved
  • Olive oil /salt
  • Goats cheese
  • Parsley
  • DRESSING
  • 2 tablespoon olive oil
  • 1 teaspoon bush honey
  • 1 teaspoon tahini
  • A good squeeze of lemon
  • Goats cheese
  • Parsley

Directions

  1. 01

    Preheat the oven to 200°C (180°C Fan Forced).

  2. 02

    Marinate the largely cut vegetables in Olive Oil and Salt.

  3. 03

    Roast the vegetables on a rack in the roasting tray for 30 mins.

  4. 04

    Combine the dressing ingredients and shake/stir well.

  5. 05

    Once the Beetroot and Cauliflower are roasted, remove and allow to cool before cutting into smaller pieces.

  6. 06

    Line a bowl with spinach before adding the roast vegetables into the bowl. Sprinkle Goat's Cheese over the warm vegetables.

  7. 07

    Sprinkle the dressing and garnish with parsely as desired for flavour.

Cooked using an Escoffier Induction Roasting Pan with Rack