Award winning author, Stephanie Hafferty explains how to make a delicious roasted winter vegetable salad with roasted garlic and rosemary-thyme dressing
This gorgeous jewel-coloured salad can be enjoyed hot or cold. Swap the ingredients according to what is in your plot or veg basket at the time.
When making a roasted salad, I usually fill the oven with trays of vegetables to make full use of the space. The roasted veg will keep for several days in the fridge, and is so versatile as a base ingredient for soups, stews, pates, curries and other dishes. It also freezes very well.
Rosemary and thyme are usually available growing outside year round in the garden. The recipe here produces enough dressing for this salad and to use on other meals too. It will keep for a week or so in a jar in the fridge.
The actual quantities of vegetables do not matter too much, I try to have more or less equal quantities of everything. For this recipe I have suggested 1 cup (250ml) of everything, which feeds four with some leftovers, but do enjoy experimenting with what you have in your kitchen.
1 cup diced winter squash, peeled if necessary 1 cup diced yellow beetroot
1 cup diced carrots 1 cup diced onions
1 cup diced parsnips 1 cup diced leeks
1 cup diced cabbage 1 cup diced celeriac olive oil to drizzle
optional – 1 cup cooked borlotti or other beans (out of a tin is fine!) or toasted nuts and seeds of your choice.
For the roasted garlic, rosemary and thyme dressing
1 bulb of garlic (or two if you love garlic) 1 tbsp rosemary leaves, finely chopped 1 tbsp thyme leaves, finely chopped 180 ml olive oil
60 ml cider vinegar (or white wine vinegar, or lemon juice) salt and pepper to taste
Preheat the oven to 180 C fan.
Arrange the vegetables and the garlic on oven proof dishes and drizzle with olive oil. Use your fingers or a brush to make sure that everything is evenly coated. Roast for 30 – 45 minutes, shaking the dish every 15 minutes or so to make sure the veg doesn’t stick, until everything is piping hot and caramelising on the outside.
Meanwhile, prepare the dressing in readiness for the roasted garlic, by mixing the ingredients together.
Remove the garlic after 25-30 minutes, and place in a cool place. When the garlic is cool enough to handle comfortably, squeeze the roasted contents out of each clove into the dressing. Whisk thoroughly to combine. Taste and adjust the seasoning to your liking
When the vegetables are cooked, leave to cool if you’re eating it cold.
When the garlic is cool enough to handle comfortably, squeeze the roasted contents out of each clove into the dressing. Whisk thoroughly to combine. Taste and adjust the seasoning to your liking.
Put the roasted veg into a serving dish. Add the beans, seeds or nuts (if using) and drizzle over some of the dressing. Stir so that everything is lightly coated, adding a little more dressing if desired. You can find out more about Stephanie and her homesteading adventures www.NoDigHome.com
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