Serves: 4
Time to prepare: 35 mins
Time to cook: 50 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Vegan, Wheat-free
Ingredients
2 tbsp olive oil
1 small butternut squash, peeled and cut into large bite-sized slices
2 carrots, peeled and cut in chunks, smaller than the squash
2 medium parsnips, peeled and cut into same size as carrots
½ whole garlic bulb, the cloves peeled and left whole
6 shallots, peeled and sliced in halves
1 medium beetroot, peeled and cut into small cubes
1 tbsp olive oil
Dressing:
1 pomegranate
2 tbsp extra virgin olive oil
1 tbsp pomegranate syrup or molasses
1 tbsp balsamic vinegar
Salt and freshly ground black pepper
Baby spinach leaves
Instructions
Preheat the oven to 200°C/400°F/gas mark 6.
You will need two roasting dishes. Roast the beetroot separately from the squash as otherwise it will colour the squash pink.
Combine the squash mix in a large roasting dish with the olive oil and roast in the preheated oven for approximately 25 minutes, turning gently once or twice, until the squash is just soft.
Place the beetroot in another roasting dish and stir in the olive oil. Roast for 25 minutes.
To make the dressing, cut the pomegranate in half and over a bowl ease out the pink seeds, discarding the white pithy bits, which are bitter. Mix the pomegranate seeds and juice with the olive oil, pomegranate syrup and balsamic vinegar and season to taste.
Wash the baby spinach leaves.
To serve: pile the baby spinach leaves onto a serving dish or individual plates, top with the roasted vegetables, and drizzle over the pomegranate dressing.
