Beetroot

Roasted Vegetables with Buttermilk Dressing

Ingredients:
2 zucchini, chopped
1 bunch baby beetroot, scrubbed and trimmed
6 potatoes, chopped
1 sweet potato, chopped
½ butternut pumpkin, chopped
6 carrots, chopped
1 eggplant, chopped
2 onions, cut into 6 wedges
2 tblspns olive oil
4 garlic cloves, crushed
Salt & pepper
2 capsicums, roasted, peeled and sliced into strips or 1 tub of BBQ’d capsicum strips
¾ cup chopped basil
Dressing
500ml buttermilk
1 cup mayonnaise

Method:
Toss the zucchini, beetroot, potatoes, sweet potato, pumpkin, carrots, eggplant and onion with the oil, garlic, salt & pepper. Cover and bake in a 180° oven for 40 minutes or until tender then remove cover, increase oven to 250° and place back in for 15 minutes or until browned. Drizzle with the dressing then scatter over the capsicum and basil. Dressing: mix together buttermilk and mayonnaise.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Rainbow Roast Veg

Ingredients:
2 red capsicums, de-seeded and chopped into slices
2 medium brown onions chopped chunky
2 small eggplant cut into long ¼’s and sliced into bite sized pieces
2 beetroots, topped, bottomed and cut into 6th
2 teaspoons freshly chopped garlic
1 cup chopped basil (Save 1/3 for garnish)
2 tablespoons olive oil
Splash of balsamic vinegar
Pepper and salt to taste

Method:
Toss all sliced vegetables in the olive oil, basil and garlic. Mix really well. Roast in a baking dish for approx. 1 hour at 200 degrees, or browning. Cool, and place on a serving dish lined with fresh baby spinach. Drizzle with balsamic and sprinkle with freshly chopped basil. Serve with chunks of freshly toasted Turkish bread.

*bacon or chorizo sausage can be added to make this a meaty meal! Grape tomatoes and diced feta add extra appeal to this dish.

Serves: 4-6

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
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Hazel Mann’s Asian Salad

Ingredients:
Long leafed lettuce such as Cos, or your preferred salad greens.
Coriander, tops roughly chopped.
Celery, sliced.
Beetroot, cooked & diced (or sliced).
Red Onion, sliced.
Radish, sliced thinly (red skin left on for a bit of zing).
Mint leaves, roughly chopped.
Rice vermicelli noodles, soaked in boiling water.
Spring Onions, sliced.
Carrot, grated.
Bean sprouts.

Dressing:
Sliced Pickled Ginger – e.g. Obento brand
Put Ginger and juices into a bowl
Stir in
2 tbls Soy Sauce,
2 tbls Fish Sauce
2 tbls Sesame Oil
Serve with the salad

Method:
Put a few whole leaves of lettuce around the edges of a dish, chop up the rest and mix with the remainder of the salad ingredients and arrange on top of the whole leaves in the dish. You can eat it as it is or serve it with your favourite BBQ meat, chicken or fish.

Optional Extras:
Add Lime juice and Zest to Dressing.
Sweeten Dressing with Honey.
Add Chilli to dressing.
Lime quartered as garnish and to squeeze onto salad.
Toast half of the soaked noodles in a non-stick pan until brown and use for garnish.
You can add what you want to this salad : Toasted nuts; Cress; Bamboo Shoots; Corn etc.

Note:
If you like this recipe, remember to like it here and on Facebook to help Hazel win the Dinner by Darryl & Terri competition…