Roasted Vegetable Grain Salad
Directions
Prepare and cook SuperBlend according to on-pack instructions. Drain and cool.
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.
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.
In a large bowl or platter combine roasted vegetables and cooked SuperBlend. Top with goats cheese.
- 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.
- 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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