Sunday, 9 March 2014

Winter Roast Veg Salad

After a rather indulgent weekend last week I felt the need for a good dose of vegetables. After a bit of aimless internet browsing I decided on a wintery salad, making the most of some in season root vegetables. This is a fairly standard Julia recipe, nice and easy! And of course completely flexible as to what veg goes in.

Ingredients (serves 2):
2 carrots
1 pack pre-cooked beetroot (not in vinegar), or could use fresh
2 parsnips
2 small red onions
Couple of handfuls of spinach
Handful of rocket
4 spring onions
Olive oil
Mixed herbs
2-4 Eggs

1. Chop the root veg into even chunks

2. Put in a sandwich bag with a tablespoon of olive oil and some mixed herbs, tie closed and give a good mix by shaking around. this is a nice and easy way of coating the veg in oil without using too much!

3. Empty the oiled veg into an oven dish, stick in a preheated oven (approx. 180C) until well roasted, stirring occasionally. I left mine for about an hour as I was on Skype, and they came out great :)

4. Serve on a bed of spinach, rocket and chopped spring onions, top with one or two fried/poached eggs. You could add some feta or goats cheese too.

 One on my eggs was seriously orange, it tasted good!

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