Who said salads need to be cold, boring and filled with nothing but leafy greens? Enjoy this roast carrot salad with a medley of winter veggies and granadilla tzatziki for all the nutritious flavour your heart (and tummy) desires.

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
For the vegetables
200 g baby rainbow carrots
4 beetroots, sliced into rounds
4 parsnips, sliced lengthways
3 tbsp olive oil
Salt and pepper
For the granadilla tzatziki
1 cup double-cream yoghurt
30 g parsley, finely chopped
¼ cup granadilla pulp
1 lemon, juiced and zested
4 small cucumbers, cut into matchsticks
1 tbsp olive oil

METHOD
For the vegetables
1. Preheat the oven to 180°C.
2. Place the carrots, beetroot and parsnips on a baking tray, drizzle with oil, season and toss to coat thoroughly. Roast for 40 minutes.
For the granadilla tzatziki
1. Mix all the ingredients in a bowl.
2. To serve, arrange the roast vegetables on a platter with the granadilla tzatziki on the side.

The post Roast carrot salad with beetroot, parsnips and granadilla tzatziki appeared first on MyKitchen.