By louiseodriscoll, Sep 8 2014 12:37PM
Today's lunch is actually leftovers from last night's dinner. It was the first recipe I have tried from Anna Jones' vegetarian recipe book 'A Modern Way to Eat' and I can't wait to try some more!
Serves 4 (or, as it turns out, 2 greedy people with enough left over for lunch for one the next day)
For the salad:
6 medium beetroot, peeled and quartered
2 tbsps red wine or sherry vinegar
salt & pepper
2 red onions, peeled and cut into eighths
6 smallish carrots, peeled and halved lengthways (to save time and effort buy ready prepped)
1/2 a butternut (or any) squash, deseeded and cut into 1cm cubes
a few sprigs of fresh sage
3 slices good seeded bread
a handful of toasted sunflower or pumpkin/squash seeds
1 unwaxed lemon
For the dressing:
2 tablespoons good extra virgin olive oil
small bunch of fresh mint leaves, roughly chopped
1 tbsp wholegrain mustard
Preheat over to 200deg/fan 180/gas 6
Put the beetroot into a deep roasting tray with the vinegar, salt and pepper and a good splash of olive oil. Turn to coat everything, cover with foil and put in the oven for 15 minutes
Next lay the onions and carrots on a second tray and the squash on a third. Sprinkle with salt and pepper and drizzle with olive oil, then scatter the sage over both. After the beetroot's 15 minutes are up, add these trays to the oven and roast everything for a further 40 minutes.
Once the veg are roasted, tender and golden, take them out and scrape the onions and carrots onto the tray with the squash. Tear the bread into small chunks, tumble them onto the now empty tray and scatter over the seeds. Season and zest the lemon over it all, drizzle with olive oil and bake for 5-10 minutes until just starting to crisp.
While the bread is in the overn, make the drrsssing. Carefully tip the juices from the beetroot pan into a jug and add the olive oil, mint and mustard. Season and mix well.
Tumble all the veg into a big bowl, top with the bread and seeds and stir in the dressing.
Serve as an accompaniment as part of a main course, or for lunch, alone or with some goats cheese, lemony yoghurt, maybe some green leaves