There’s nothing better than heating up a hot dish to keep you warm and full in winter. But that doesn’t mean it’s time to skip out on healthy meals. To get the best of both, we’re sharing this delicious and colourful roast vegetable salad to warm up your winter!

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
500 g beetroots, quartered
500 g baby rainbow carrots, halved
2 tbsp olive oil, plus extra to serve
Salt and pepper
50 g pumpkin seeds
100 g baby spinach
100 g ricotta
Balsamic vinegar, to serve

METHOD
1. Preheat oven to 180°C.
2. Place beetroots and carrots on a baking tray. Drizzle with 2 tbsp oil and sprinkle with salt and pepper, then toss to ensure the vegetables are fully coated.
3. Roast the veggies for 20 minutes, until tender and golden.
4. Scatter with pumpkin seeds and roast for a further 5 minutes.
5. To serve, arrange roast veggies on a platter with baby spinach and ricotta. Season with more salt and pepper. Dress the salad with olive oil and balsamic vinegar to taste.

Recipes & styling: Amerae Vercueil & Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

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