Ingrédients
- 4 medium-sized carrots (mixed colour/heritage make for a colourful display)
- 4 parsnips
- 4-6 mixed beetroots (size depending)
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 1 red onion
- Red wine vinegar
- Sugar
- 1 x 250g pouch of Merchant Gourmet Glorious Grains
- ½ a pouch of Merchant Gourmet Chestnuts
- ½ bag kale, stalks removed
- Olive oil
- Salt & pepper
- Balsamic vinegar or balsamic glaze
Méthode
- Preheat oven to 180C
- Quarter parsnips and carrots lengthways and put into a roasting tin with olive oil, salt & pepper.
- Quarter beetroots and put into a separate roasting tin with olive oil, salt & pepper.
- Roast all vegetable for 25-30 mins checking that they are cooked through.
- Once cooked through, coat the carrots and parsnips with maple syrup and put back in the oven for 5-10 mins until sticky and do the same with the beetroots but with the balsamic vinegar.
- Finely slice the red onion, mix well with a pinch of salt and sugar then sprinkle over a few spoons of red wine vinegar and leave to marinade
- Sprinkle kale with olive oil and salt and massage until the leaves become soft.
- Toss together the kale, roasted vegetables, Glorious Grains, chopped chestnuts then serve in a large bowl. Top with the pickled red onion slices and drizzle with balsamic vinegar.
Good to know!
Add any leftover veg to this warming winter salad.
