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  • The Australian Women’s Weekly Food

    SALADS for a CROWD

    Dec 30, 2019 5 minutes

    ROASTED VEGETABLE SALAD WITH GARLIC MUSTARD DRESSING

    PREP + COOK TIME 1 HOUR SERVES 8 AS AN ACCOMPANIMENT

    2 bunches baby beetroot
    ½ butternut pumpkin, peeled, chopped coarsely
    2 small orange sweet potatoes (400g), peeled, quartered lengthways
    1 bunch baby carrots, peeled
    1 medium red onion (170g), peeled, cut into eighths
    ¼ cup (60ml) extra virgin olive oil
    250g truss cherry tomatoes
    2 bunches asparagus
    70g baby spinach leaves
    180g tub persian fetta, drained
    ¼ cup loosely packed fresh flat–leaf parsley leaves

    GARLIC MUSTARD DRESSING

    1 clove garlic, crushed
    1 teaspoon horseradish cream
    1 teaspoon dijon mustard
    1 tablespoon red wine vinegar
    ¼ cup (60ml) extra virgin olive oil

    1 Preheat oven to 220°C/200°C fan. Line two large oven trays with baking paper.

    Trim stalks and tails from beetroot. Wash well. Halve large beetroot. Wrap beetroot in foil; enclose to form a

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