Warm roasted vegetable salad

Ingredients

• 200 g white quinoa, rinsed
• 1 bunch heirloom yellow carrots, trimmed and peeled
• 1 bunch heirloom purple carrots, trimmed and peeled
• 1 golden beetroot, peeled and cut into a large dice
• salt and pepper, to taste
• 1 tbsp chopped parsley

Balsamic maple dressing

• 60 ml (¼ cup) balsamic vinegar
• 1 tbsp pure maple syrup
• ½ lemon, juiced
• 185 ml (¾ cup) extra virgin olive oil, plus extra for drizzling

Instructions

1. Preheat the oven to 180˚C.
2. Bring a medium saucepan of water to the boil, then add the quinoa and simmer until tender. Strain through a fine sieve and set aside to cool to room temperature.
3. Toss the carrots and beetroot in a bowl with a good pinch of salt and a drizzle of olive oil and roast for 12 minutes or until tender but not soft. They should have a bit of a bite to them.
4. Meanwhile, for the dressing, place the vinegar, maple syrup and lemon juice in a small bowl. Gradually whisk in the oil until well combined, then season to taste.
5. Toss the roast vegetables and quinoa together in a large bowl and add just enough dressing to coat. Transfer to a serving bowl, scatter with parsley and serve.

Photography by Adam Liaw.

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