Roasted Winter Vegetable Salad with Creamy Beetroot Dressing

This warming winter salad showcases the very best in winter produce and is packed full of antioxidants beneficial for immune health.


  • 12 Brussel sprouts, cut in half
  • ½ head cauliflower, cut into florets
  • 1 small sweet potato, peeled and cut into medium sized pieces
  • 1-2 tbs Bioglan Coconut Oil
  • 100g baby spinach leaves
  • 1-2 tbs flaked almonds
  • ½ bunch coriander, leaves picked
  • Salt and pepper

Creamy Beetroot Dressing

  • 1/3 cup tahini paste
  • 1 tbs lemon juice
  • 1 tsp lemon zest
  • 2 tsp Bioglan Beetroot Powder
  • 1 garlic clove, crushed or chopped
  • 2-3 tbs extra virgin olive oil
  • Water to thin, if necessary


Step 1.
Preheat oven to 180C.

Step 2.
Toss vegetables in a baking tray with the coconut oil, salt and pepper and roast for 25 to 35 minutes, turning occasionally until tender.

Step 3.
To make the dressing, combine all ingredients in a food processor or blender and blend until smooth, adding water if necessary.

Step 4.
To assemble the salad, place the spinach on the bottom of a bowl and top with the roasted vegetables. Drizzle with the dressing and sprinkle with flaked almonds and coriander to serve.

Serves 4 as a side

Recipe by Zoe Bingley-Pullin