Warm Pear and Roasted Vegetable Salad
By á-40222
Lovely cooler weather salad to serve with roast lamb , chicken or beef
4/5
(1 Votes)
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.
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