Roast Root Vegetables with Vino Cotto Dressing
1 bunch Dutch carrots, scrubbed and trimmed
3 baby beetroots, peeled and cut into 6 wedges. Keep baby beetroot leaves for salad.
2 parsnips, halved lengthways, cut into wedges and remove inner hard core
2 Spanish onions, cut into wedges
8 sprigs fresh thyme
3 garlic cloves, unpeeled
2 tbsp extra virgin olive oil
2 cups baby spinach or rocket
Persian feta, crumbled
40mls extra virgin olive oil
juice of ½ lemon
2 tbsp Vino Cotto
Preheat over to 200C degrees.
Add to a roasting pan, the carrots, beetroot, parsnips, onions, thyme and garlic cloves. Add oil and season well with salt and pepper. Toss vegetables till evenly coated. Place in oven for 40minutes or until vegetables are cooked through and are golden and bases are caramelized.
To make the Vino Cotto dressing, add the oil, lemon juice and Vino Cotto in a bowl and whisk. Once roasted garlic has cooled, squeeze one of the garlic into dressing and whisk again till it breaks down. Season to taste and set aside.
Combine roasted vegetables and spinach and beetroot leaves in a bowl. Drizzle with half the dressing and gently toss to combine. Transfer to a serving platter, scatter with Persian feta and drizzle with remaining dressing.