Roast vegetable and nut salad

all details

Nut oils add wonderful depth to dressings and marinades. Hazelnut and walnut are my preference. Only buy small amounts at a time and store in cool dark places to prolong their relatively short shelf life.

Roast vegetable and nut salad
Photo: Natalie Boog

Ingredients

  • 400g sweet potato, washed and cut into 2cm cubes
  • Olive oil
  • Sea salt
  • Freshly ground white pepper
  • 250g beetroot, tops trimmed, washed
  • 100g walnuts
  • 100g hazelnuts
  • 100g almonds
  • 3 tbsp hazelnut oil
  • 1 tbsp extra virgin olive oil
  • 11/2 tbsp sherry vinegar
  • 2 medium avocados, peeled and sliced
  • 1 handful parsley leaves, washed
  • 2 handfuls rocket leaves, washed

Method

Preheat oven to 200C. Place sweet potato on a baking tray and drizzle with a little olive oil, season with salt and pepper and roast until soft and golden brown, about 15 to 20 minutes. Place beetroots on a tray and roast until soft. Check this by inserting a small knife into the centres. Cooking time will vary depending on beetroot size. When cool enough to handle, peel beetroots and cut into wedges, reserve. Turn oven down to 180C. Place nuts on their own baking tray and roast until golden brown, about 10 minutes. When hazelnuts are ready, turn out onto a thick tea towel and wrap. Rub nuts together inside the tea towel to remove skin. Roughly chop all the nuts. Mix hazelnut and olive oils and vinegar together and season. Place roasted vegetables, nuts, avocado, parsley and rocket in a bowl, dress, toss and serve.

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