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Serves
4
Prep
50
mins
Cooking
15
mins
Find a recipe

Roasted Vegetable Grain Salad

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Directions
Step 1

Prepare and cook SuperBlend according to on-pack instructions. Drain and cool.

Step 2

Preheat oven to 180C. Combine beetroot and sweet potato on a large oven tray with half the oil, rosemary and balsamic vinegar. Bake for 40 minutes or until browned and tender.

Step 3

Place the carrots, red onion and pears in another large baking tray with remaining oil, rosemary and balsamic vinegar. Bake for 30 minutes or until browned and tender.

Step 4

In a large bowl or platter combine roasted vegetables and cooked SuperBlend. Top with goats cheese.

Tips

  • Drizzle with some extra olive oil before serving to provide gloss and extra flavour.
  • Spreading the cooked SuperBlend onto a baking tray once drained to cool will prevent overcooking.

Ingredients
  • 1 cup McKenzie's Lentils, Quinoa & Beans SuperBlend
  • 2 fresh beetroots, scrubbed, trimmed and chopped into eighths
  • 2 sweet potatoes, scrubbed and chopped into eighths
  • 1 bunch baby carrots
  • 1 small red onion, cut into eighths
  • 2 Bartlett/Packham pears, quartered
  • 2 tbs olive oil
  • 2 sprigs rosemary, leaves stripped
  • 2 tbs balsamic vinegar
  • to taste McKenzie's Australian Natural Sea Salt Grinder
  • to taste McKenzie's Whole Black Peppercorn Grinder
  • 200g goat's cheese or feta cheese

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Related Products


  • McKenzie's Lentils, Quinoa & Beans SuperBlend 350g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Whole Black Peppercorn Grinder 55g

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