Vegetarians and people who are on a strict diet where the animal protein has been cut off can go for this recipe. We have a very common notion that nothing can be delicious with vegetables and vegetables are boring. But this is not always true. There are plenty of dishes across the globe that are vegetarian and taste like heaven.
There is nothing purer than some fresh vegetables from the garden. You are even luckier if you get to cook those fresh vegetables all by yourself and eat them. In the following article, we will pen down a very common yet super delicious recipe which is called roasted vegetable salad with garlic mustard dressing. You can add dressings of your choice but garlic mustard is my personal favorite so I am doing this.
What are the ingredients needed for a roasted vegetable salad?
Different regions have different vegetables. Some vegetables are common and grown almost everywhere. But you can get any veggies of your preference and there is no bar. I am penning down my favorite veggies as I always opt for them whenever I am making a roasted vegetable salad. You can take the vegetables of your choice and follow the rest of the method.
- Baby beetroot- 2 bunches
- Coarsely chopped and peeled ½ pumpkin
- Peeled, quarter lengthways sweet potatoes 400g
- Peeled baby carrots, 1 bunch
- Cherry tomatoes 250 g
- ¼ cup extra virgin olive oil
- Asparagus 2 branches
- Baby spinach leaves 70g
- Red onion 170g cut into eighths
- Flat-leaf parsley leaves ¼ cup
Ingredients for garlic mustard dressing to make a roasted vegetable salad;
As I mentioned before, garlic mustard dressing is my favorite so I am giving out the recipe here. You can add dressings of your choice like honey mustard dressing, Italian herb dressing, and so on.
- Crushed garlic, 1 clove
- Horseradish cream 1 tsp
- Dijon mustard 1 tsp
- ¼ cup extra virgin olive oil
- Red wine vinegar 1 tsp
The final method to cook roasted vegetable salad
You can make it in two ways. You can toss the vegetables over a frying pan or you could bake them in the oven. I always follow the second method as I find it easier and less time-consuming. I am penning down the baking method so that you guys can try it out at home.
Preheat the oven to a 220/200-degree fan. Then get two large oven trays along with the baking paper. Now wash the beetroot well, don’t forget to trim the stalks and tail from it. Then wrap the beetroots in foil and make it look like a parcel. Place them on the oven tray and bake roast for 10 minutes. Then divide sweet potatoes, pumpkin, onions, and carrots between the two trays. Now brush all the vegetables with oil, sprinkle some salt, preferably sea salt, and roast them for at least 30 minutes till all the veggies are soft and light brown. It’s time to remove the vegetables from the baking tray and place them into a bowl.
Now place the cherry tomatoes and asparagus on the tray and roast for 10 minutes till they become tender. Then remove beetroot from the foil and remove the skin. Then add the garlic mustard dressing.
If you are taking this salad for a picnic, don’t forget to pack the roasted veggies, dressing, fetta, parsley, and spinach separately.
How to prepare the dressing?
While the veggies are getting roasted in the oven, don’t waste your time and prepare the dressing. Take horseradish cream, garlic, mustard, and vinegar in a bowl the start gradually whisking it in oil. Once you get the creamy texture, it is perfect for the seasoning.
