itsdelicious2

Recipe : Roasted vegetable salad

This dish includes roasted radishes which soften and mellow, providing a slight bitterness which complements the sweetness of the beets. The pepperonata adds a herbal element and a little tang.

5 large beets, peeled and cut into chunks

5 radishes, cut into chunks

1/2 zucchini, cut into chunks

1/2 yellow pepper, seeded and diced

1 tbsp oil

1 tbsp butter

1 tsp salt

8 cherry tomatoes, halved or other flavourful varieties such as Heirloom, cut into small chunks

A handful of mixed spicy leaves or other Summer greens

1 tbsp pepperonata

2 tbsp white wine vinegar 

A little extra salt to taste

Pre heat the oven to 400oF and place the beets, radishes, zucchini and pepper in a baking dish. Drizzle over the oil and sprinkle over the salt. Bake for about 40 - 50 minutes, add the butter to the pan and cook for another 10 minutes until the beets are soft. Remove and allow to cool for a while.

Place the tomatoes in a bowl and add the greens and pepperonata, stir well. When the other roasted vegetables are cool, pile them into the dish with the tomatoes, including all the buttery juices. 

Stir well and add the vinegar and a little more salt to taste. The combination of vinegar, oil, butter and the juices from the tomatoes and pepperonata provide a very flavourful dressing.