Roasted carrot, red onion and mint salad

Root veggies taste so sweet in winter, when the plants create sugar, which acts like Mother Nature’s “anti-freeze” to protect the plants when the temperature drops to sub-zero, so if you live somewhere that gets a frost, the silver lining is deliciously sweet root vegetables. I like to serve this as a side with crackling pork loin with cider gravy.

Ingredients

• 2 bunches baby carrots, tops removed and washed
• 2 red onions, cut into small wedges
• 1/2 cup labne
• 1/2 cup pepitas (pumpkin seeds), toasted
• 1 cup mint leaves
• 10 ml apple cider vinegar
• 30 ml olive oil, plus extra for drizzling

Instructions

Preheat the oven to 200˚C.

Combine the carrots and onion in a mixing bowl and drizzle over a little oil and salt. Toss the vegetables to evenly combine. Transfer to a baking tray and roast for about 30 minutes or until the carrots and onions are soft and browned. Remove from the oven and arrange on a serving platter. Spoon over the labne and scatter the pepitas and mint leaves on top.

Mix together the vinegar and oil and drizzle over to dress the salad.

Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Louise Page. Creative concept by Belinda So.

Paul West is the host of River Cottage Australia, 6pm weeknights on SBS and on SBS On Demand. For more recipes from Paul, click here.

Root veggies taste so sweet in winter, when the plants create sugar, which acts like Mother Nature’s “anti-freeze” to protect the plants when the temperature drops to sub-zero, so if you live somewhere that gets a frost, the silver lining is deliciously sweet root vegetables. I like to serve this as a side with crackling pork loin with cider gravy.