Loaded with winter goodness, this is a crowd pleaser for carnivore and vegetarian guests alike. Served at room temperature, it has a particularly special place in my heart for allowing me to prep in advance so I can focus my efforts on the perfect mulled wine. I’ve done a mix of veggies here, but you can equally double up on sweet potatoes and drop all other roots. I’ve opted for an orange dressing with stilton and walnuts for a nod to the festive season, but feel free to sub for your favourites.
Feeds 6 as side
INGREDIENTS
3 sweet potatoes
4 medium sized carrots
4 beetroot
1 tbsp coconut oil
1 tsp smoked paprika
1/2 tsp turmeric (for anti-bacterial gut health)
Pinch sea or Himalayan pink salt
70g stilton or blue cheese
Fistful / 50g walnuts, lightly dry toasted in a pan or oven – a couple of mins
1 tbsp dried cranberries
Dressing
Juice of 1/2 orange
Juice of 1/2 lemon
1 tbsp olive oil
1 tbsp maple syrup
Himalayan pink or sea salt and black pepper
1 tsp crushed, dried chillies – optional
METHOD
Pre-heat oven to 200C. Slice carrots and sweet potatoes lengthways into wedges and beetroot into quarters. Line, skin side down onto a baking tray and roast for approx. 35 mins, gently turning the veg a couple of times throughout. You’re aiming for crispy wedges; soft in the centre with slightly charred edges.
Set aside the veg to cool slightly – you don’t want them to turn to mush by adding the citrus and olive oil too quickly. Mix the dressing ingredients.
In a large bowl gently combine the dressing with the veg (I use my hands). At this stage, you can set aside in the fridge for the flavours to develop.
When ready to eat / prep, transfer veg to a large platter, layering with the cheese, cranberries and nuts. Topping with parsley also adds colour and freshness.
Serve as a main for vegetarians and / or alongside your turkey or meat of choice.
