Roasted Vegetable Salad With Spiced Grains & Chestnuts
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Roasted Vegetable Salad With Spiced Grains & Chestnuts

Hunker down with this comforting salad, which is full of sweet roasted root veg, spiced grains and chestnuts, fresh kale, and quick pickled red onions. A real crowd pleaser or the perfect way to use up some leftover roasted veg...

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Ingredients
4 medium-sized carrots (mixed colour/heritage make for a colourful display)
4 parsnips
4-6 mixed beetroots (size depending)
2 tbsp of maple syrup
2 tbsp of balsamic vinegar
1 red onion
Red wine vinegar
Sugar
1 x 250g pouch of Merchant Gourmet Spiced Grains & Chestnuts
½ bag of kale, stalks removed
Olive oil
Salt & pepper
Aged balsamic vinegar or balsamic glaze
Method
Step 1

Preheat oven to 180°C.

Step 2

Quarter the parsnips and carrots lengthways and put them in a roasting tin with olive oil, salt and pepper.

Step 3

Quarter the beetroots and put them in a separate roasting tin with olive oil, salt and pepper.

Step 4

Roast all the vegetables for 25-30 minutes, checking they are cooked through.

Step 5

Once cooked through, coat the carrots and parsnips with maple syrup and put them back in the oven for 5-10 minutes until sticky. Do the same with the beetroots, but with the balsamic vinegar.

Step 6

Finely slice the red onion and mix well with a pinch of salt and sugar. Then sprinkle over a few spoons of red wine vinegar and leave to marinade.

Step 7

Sprinkle kale with olive oil and salt and massage until the leaves become soft.

Step 8

Toss together the kale, roasted vegetables and spiced grains and chestnuts and put them in a large serving bowl or split them between individual plates and top with the pickled red onion slices and drizzle with balsamic vinegar.

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