Recipe

ROASTED MINICAPS® BABY CAPSICUMS, BEETROOT AND CARROT SALAD

4-5
Serves
15 MINS
Prep Time
50 MINS
Cook Time
11
Ingredients
Ingredients
Method
  • 2 x 175g Minicaps® baby capsicums
  • 4 (about 155g each) medium beetroot, peeled, cut into wedges
  • 3 tbs olive oil
  • 1 tbs caramelized balsamic
  • 1 bunch baby carrots, scrubbed, trimmed
  • 2/3 cup walnuts
  • 60g baby kale

dressing

  • 3 tbs extra virgin olive oil,
  • 1 tbs caramelized balsamic,
  • 1 tsp horseradish cream,
  • 1 tsp caster sugar,
  1. Preheat oven to 200°C fan forced. Line a roasting pan with baking paper. Arrange beetroot in the roasting pan. Drizzle with 1 tablespoon of oil and the balsamic. Season. Roast for 30 minutes, turning every 10 minutes until just tender. Remove from the oven and set aside to cool.
  2. Combine the Minicaps® and carrots in another roasting pan. Drizzle with the remaining oil and season. Roast for 15-20 minutes until tender. Set aside to cool.
  3. Scatter the walnuts over a baking tray and roast under the Minicaps® for 5 minutes until toasted.
  4. Add the Minicaps®, carrots, walnuts and kale to the beetroot. Combine all the dressing ingredients. Spoon over the salad. Season and toss gently to serve.