Warm Pear and Roasted Vegetable Salad

By á-40222

Lovely cooler weather salad to serve with roast lamb , chicken or beef

Ingredients

• 1 bunch beetroot
• 4 vine ripened tomatoes
• pinch sugar
• pinch chilli flakes
• salt & pepper
• 2 tbsp olive oil
• 2 beurre bosc pears, sliced into wedges
• 1 sweet potato
• 1 large carrot
• 1 parsnip
• 1 bulb fennel
• 1 red onion
• 1 bunch English spinach, washed and chopped
• 150 g fetta or blue cheese
• 1 pomegranate (optional) Scatter over finished salad looks great for presentation as well as adding extra zing

Preparation

Step 1

Preheat oven to 200C/180C fan forced
Trim and wash each beetroot and wrap in foil. Place in oven.

Halve tomatoes horizontally and place in a small backing tray. Sprinkle with sugar, chilli, salt & pepper. Drizzle with a couple of teaspoons olive oil.

Cut pears and remaining vegetables into wedges and combine in a large roasting dish. Toss with salt and pepper and remaining olive oil. Roast in the same oven 30 minutes. Add spinach on top of vegetables and cook another 5 minutes or until wilted.

Peel beetroot and cut into wedges. Toss all vegetables together in a large serving bowl and scatter with cheese.