Roasted Root Vegie & Bean Salad

Elena Duggan

Ingredients:

  • 500g mixed coloured heirloom carrots
  • 500g mixed shaped radishes
  • 1 400g can cannellini beans, rinsed and drained
  • ½ cup fresh oregano, leaves only
  • ¼ cup fresh thyme, leaves only
  • 1 tsp cumin, ground
  • 1 tsp sumac, ground
  • 100g firm feta, crumbled
  • 1 tsp salt, Murray River pink

Dressing:

  • 100g EVOO, Australian
  • 50gg Red wine vinegar
  • 3 french shallots, finely diced
  • White pepper, to taste
  • Murray River salt, to taste
  • Honey or Stevia to taste

Method:

  1. Preheat fan forced oven to 150° Celsius.
  2. Ensure carrots and radishes are well cleaned and brushed whilst keeping up to 1cm of their stalks in tact.
  3. Cut radishes and carrots into halves, quarters and different lengths. Toss them in olive oil, spices and salt and place in a baking dish, scatter to ensure one even layer and no overcrowding.
  4. Roast vegetables at ° Celsius for 30 minutes or until al dente, toss to loosen. Increase temperature to 180 and roast for a further 10minutes or until some of the edges are getting brown and crispy.
  5. For the dressing, in a small bowl, combine vinegar, pepper and salt and toss through shallots and allow to stand for 15-30 minutes.
  6. Add olive oil, herbs and beans to vinegar shallot mixture and gently toss through.
  7. Place roasted vegies in pile of colour and shapes on a platter. Spoon over beans and dressing mix.
  8. Drizzle over remaining dressing and sprinkle over feta. Garnish with reserved herbs.

Optional:

  1. Goat’s cheese can be replaced with coconut yoghurt for a dairy free or vegan alternative.

Health Notes:

  • Gluten free
  • Grain free
  • Nut free
  • Vegetarian
  • Vegan option
  • Paleo option
  • Low fructose/ sugar free

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