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

The post Colourful roast vegetable salad to warm up your winter appeared first on MyKitchen.

It’s time to vamp up that nutritional content with this lovely warm winter salad. We know Brussels sprouts may not seem to be the most glamorous veggie, but they are having a huge moment in the foodie spotlight these days, appearing in fine dining dishes in restaurants the world over. This Brussels sprout salad is a favourite of ours as a side dish to complement a meaty meal.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
2 tbsp olive oil
2 red onions, peeled and thinly sliced
1 tbsp balsamic vinegar
250g Brussels sprouts, halved
½ tsp chilli flakes
410g tin brown lentils, drained and rinsed
½ cup walnuts, toasted

METHOD
1. Preheat oven to 200°C.
2. Heat 1 tbsp olive oil in a pot over medium heat. Add the onions and fry for 2 minutes, stirring. Then add the vinegar and reduce the heat to low. Cook for another 45 minutes, stirring occasionally, until dark brown and caramelised.
3. Toss together the Brussels sprouts, chilli and 1 tbsp oil. Roast for 20–25 minutes, tossing after 10 minutes, until dark brown.
4. Mix the caramelised onions and lentils. Top with the Brussels sprouts and walnuts, serve warm.

The post Warm lentil and Brussels sprout salad appeared first on MyKitchen.