Balsamic Roast Vegetable Salad

The weather is all over the place here is Brisbane.  Some really hot days and then cooler days where I’m digging around for my Winter woolies.  Today started out warm and finished with a big storm that left us without power right in the middle of early evening mayhem which is baths, dinner, homework, cleaning etc.  Joel was working back late so it was a little chaotic. Thank goodness we have a gas stove so I managed to do dinner,  wash up with hot water boiled on the stove top and was half way through sweeping the floor by candlelight when the lights came on and Joel walked in the door.

Dinner tonight was a beautiful braised beef with ginger, chillies, orange and soy sauce with steamed rice.  Unfortunately the skies went dark just after 4pm so I will have to  photograph it next time I make it and share the recipe.

In the meantime, here is a good side dish for a cool Autumn dinner.  It is warming with the roast vegetables but still fresh with peppery rocket.  Perfect alongside grilled lamb chops or roast beef or just as is.

Any vegetable that roasts well can be thrown into the roasting tray for this salad.  Keep in mind the different cooking times for each vegetable and chop them so they will be cooked at the same time.  I threw red onions, carrots and beetroot into the roasting tray but I have used parsnips, Dutch baby carrots and pumpkin before which also works well.

balsamic roast vegetable salad

2 tablespoons olive oil
1 red onion, sliced
2 cloves of garlic, crushed
3 beetroots, peeled and roughly chopped
2 parsnips, peeled and quarter lengthwise
2 -3 carrots, peeled and quarter lengthwise or a bunch of Dutch baby carrots, peeled
1/3 cup balsamic vinegar
1/3 cup brown sugar
a sprig of rosemary
150g baby rocket

Preheat the oven to 180 degrees C.

In a large ovenproof pan heat the oil over a medium heat.  Saute the red onion for a few minutes then add the garlic and cook for a further minute.  Add the prepared vegetables and cook, stirring occasionally, for a few minutes.

Add the balsamic vinegar, brown sugar, rosemary and mix well.  Cook for a few minutes then pop the pan in the oven.  Roast for half an hour or until the vegetables are cooked.

Put the rocket in a large bowl and add the roasted vegetables and discard the rosemary sprig.  Drizzle over all the pan juices and toss together.  Season with sea salt and freshly ground black pepper.

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