You know how sometimes you really want a salad, but it's COLD outside?
Well, this salad.
I'm using it to serve with dinner, but it's a good ole any time food. And it's healthy, but not TOO healthy.
Shall we begin?
Ingredients:
Four carrots, cut into chunks
Three beetroots (small to medium), cut into chunks
Two potatoes, cut into chunks
One onion, quartered
Two cloves of garlic, whole or halved
Olive oil
Powdered veggie stock or some salt (about one and a half teaspoons)
Two teaspoons of sesame seeds
A tablespoon of maple syrup
About 150 grams of asparagus
About 150 grams of baby spinach leaves
Preaheat the oven to 150 degrees celsius.
Put some oil in a baking dish. Add the carrots, beetroots, potatoes, onion, and garlic and stir them around in the oil. Drizzle some more oil over the top, then sprinkle on the veggie stock/salt, sesame seeds, and maple syrup.
Okay, stick them in the oven and forget about them for an hour and a half.
Remember! Oh God, there's something in the oven! Chop the asparagus into inch long pieces and stir them into the roast veggies.
Put them back in the oven for half an hour longer.
In the mean time, rinse the spinach out and put it in a serving dish.
Once the veggies are all nicely cooked and the asparagus has had a chance to be involved, pour them on top of the veggies and serve.
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