Warm Salad of Root Vegetables


  • 2 Tbsp honey
  • 1/3 cup olive oil
  • 2 Tbsp cider vinegar
  • 1 tsp ginger, finely grated
  • 1kg pumpkin, peeled, cut into chunks
  • 2 medium red onions, peeled, cut into wedges
  • 1 bunch baby carrots, peeled, trimmed
  • 6 small beetroot, peeled, trimmed
  • 100g baby spinach leaves
  • 2 Tbsp sesame seeds, toasted
  • Salt and pepper
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  • 1.Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper.

  • 2. n a small bowl, combine honey, olive oil, vinegar and ginger. In a large bowl, combine pumpkin, onion and carrots. Pour over the dressing; toss well to coat vegetables.

  • 3. Arrange vegetables on one of the baking trays. Add the beetroot to the bowlwith dressing; toss well. Arrange beetroot on the remaining tray. Season all vegetables with sea salt and freshly ground black pepper.

  • 4. Bake both trays for 40 minutes, or until vegetables are cooked through.

  • 5. Arrange vegetables on a bed of baby spinach leaves and sprinkle with sesame seeds to serve.

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