This salad is a deliciously easy side dish with an unusual dressing that turns it into something special.
Add onions, butternut, pumpkin, sweet potato or any other seasonal veggies to this mix.
Serves:4
Ingredients:
- 100g baby carrots
- 100g baby beetroot
- 100g baby leeks
- 4 to 5 parsnips
- ¼ cup balsamic
- 2 Tbsp brown sugar
- Olive oil
- ½ cup buttermilk
- ½ clove garlic, crushed
- Salt and white pepper
- Zest and juice of one lemon
Place the vegetables on a roasting tray then drizzle with balsamic, brown sugar and olive oil. Toss to coat, then roast at 200C for 20 to 30 minutes or until caramelised and tender. In the meantime, make the dressing by whisking the buttermilk, garlic, seasoning, lemon zest and juice. Serve the vegetables warm, drizzled with the dressing.
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