This hearty, fully flavoured and substantial root vegetable salad is adaptable, frugal and ideal for using up everything from last week’s shop. Perfect for picnics, potlucks and BBQs. Naturally gluten free and easily vegan.
My food co-op has just made the summer switch over from vegetable bags to salad bags. Despite having not had a bag for the last couple of weeks (busy with life and the decorating) there are still a number of root vegetables languishing at the bottom of the fridge waiting to be eaten. As recent posts have showed I love roast vegetables. They are simply easy and delicious, perfect for any non leafy vegetables that are slightly too large or past its best. This is a fantastic recipe for the evening before co-op day, scoop out the remains of last week’s bag from the vegetable drawer of the fridge and use them all up.
- 750 g Root vegetables A mix of carrots, parsnips, turnip, onions, potato, beetroot etc.
- 2 tbsp Olive Oil
- 1-2 tbsp Pesto
- Salt & Pepper to taste
Simply peel the vegetables and cut into batons, chunks or wedges about the thickness of your thumb. Place in a roasting tray, add a good glug of olive oil and a sprinkling of salt and pepper, give the tray a good shake to coat the vegetables with the oil. Place in a moderately hot oven 190C / 325F / GM 5 and cook for about 40 minutes until the vegetables are soft and starting to caramalise. Flip the vegetables once whilst cooking.
Place vegetables into a serving bowl, add a spoon or two of pesto and another glug of olive oil and stir well. Serve warm or cold.
- You can make this with my honey and sherry roasted vegetables.
- Leftover pesto can be frozen. If you stir in some extra olive oil and freeze the entire jar - the extra oil will stop it freezing completely solid so you can spoon it from frozen. Or portion the pesto into a silicon ice cube tray and then bag up once frozen.
- Make this vegan by using vegan pesto.