Roasted Vegetable Salad with Buttermilk Dressing
Over a year ago
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Ingredients
- 16 baby carrots peeled and trimmed
- 6 baby leeks trimmed and halved
- 12 baby beetroot trimmed and halved
- 4 tbsp balsamic vinegar
- 2 tbsp caster sugar
- 2 tbsp olive oil
- 8 slices chargrilled country bread
Accompaniment
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Method
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1. Preheat the ove to 200C fan/220C/gas 7. Place the carrots, leeks and beetroot in a bowl. Pour over the balsamic, sugar and oil and toss to combine. Place on a baking tray lined with nonstick baking paper and roast for 20-25 minutes or until the vegetables are just soft.
2. Divide the bread among the plates and top with the roasted vegetables and rocket leaves.
3. For the dressing, mix to smoothly combine the buttermilk, goat's curd or soft cheese, salt and pepper, adding a little more buttermilk if necessary and spoon over the vegetables.
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