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ROASTED VEGETABLE SALAD WITH BALSAMIC
Preparation Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Ingredients:
4 large beetroot, trimmed & washed
2 parsnip, peeled and quartered
2 carrots, peeled and quartered
1 fennel bulb, trimmed & quartered
6 cloves garlic, skin on
6 shallots, peeled
¼ cup extra virgin olive oil
1 bay leaf
4 sprigs thyme
1 tsp salt
½ tsp black pepper
1 orange, juiced
2 tbs balsamic vinegar
Method:
1.
Turn your Russell Hobbs Multi-Cooker on to ROAST at 170°C to cook for 1 hour, 10
minutes.
2.
Meanwhile, cut beetroot into quarters and place in a large bowl with the other vegetables.
Drizzle with the extra virgin olive oil and mix well.
3.
Place the vegetables, bay leaf, thyme, salt and pepper into the cooking pot to roast. Half
way through cooking, mix in the orange juice and balsamic vinegar. Stir every 10 minutes
to prevent sticking. Serve warm with the pan juices as a dressing.
Serves 6
11
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