roasted root veg salad

  • Yield:

    serves 2
  • Cooking Method:

  • Prep Time:

    45 mins
  • Cook Time:

    45 mins
roasted root veg salad

This is one of my favourite autumnal meals - the colours reflect the changes in the trees leaves around us. It is a wonderful transitional meal: a little brightness of summer in the tomatoes, leaves and nasturtium which continue to flower, with the comforting and cosy winter treat of root veg. It is super easy to make and is fabulously delicious. If you are in need of carbs it works really well with fresh pasta added to the mix, but generally we eat ours without. You can use whichever root veg you have available. But I think that these three are my absolute faves.


  • a couple of glugs of olive oil
  • 2 chopped up cayenne peppers
  • ¼ tsp cayenne pepper powder
  • 1 Tbsp muskovado sugar
  • 3 beetroots into chunks
  • 1 large parsnip or 2 small ones
  • 1 sweet potato
  • ½ C pine nuts
  • 20 vittoria tomatoes
  • twist salt
  • good grind of pepper
  • fresh basil
  • 3 large handfuls of rocket or spinach
  • nasturtium flowers


  1. Preheat your oven to 200º C (fan). In a heatproof bowl prepare the marinade by combining the oil, cayenne and sugar then place over a low flame and stir so the sugar melts and the chilli flavour infuses the oil.

    roasted root veg salad
    root veg chunks

  2. Now chop up your root veg (you can see the respective sizes in the photo). Put the beetroot in the marinade and stir to ensure every piece is covered then pop on a baking tray and into the oven for 45 minutes - if they are a similar size to mine.

  3. Parsnips need to go in the marinade next - ensure they are covered then add to the beetroot in the oven once the beetroot has been in for 15 minutes. 

  4. Sweet potato can go in the remaining marinade then pop them on a baking tray and put in the oven 10 mins after the parsnip*

  5. Toast the pine nuts in a heavy bottomed pan on a very low heat turning occasionally - should take about 20 mins to slowly toast to a nice brown.

  6. Chop your tomatoes in half and place in a huge serving bowl (skin bowl side) twist salt and pepper all over the tomatoes then sprinkle freshly cut basil leaves over the top. Bung some peppery rocket leaves in. I go and pick the nasturtium from my garden at this point but don't add them to the serving bowl yet. 

  7. When all the root veg are cooked put them and the lovely oils off their baking trays and into the salad bowl, sprinkle the toasted pine nuts on top of the lot now pop some edible flowers on too - tasty peppery and pretty. And dig in! 


* You can avoid staggering the veg by cutting the beetroot tiny and the sweet potato big. I like the chunks to balance each other so prefer to stagger the veg cooking times.