Winter Salad

Having eaten rather a lot of pizzas and other delicious carbs recently my body has been crying out for a salad but I haven't fancied the usual lettuce, cucumber etc combo so I decided to create a hot salad using more wintery vegetables. The addition of the broccoli and asparagus offer a lightness to the dish while the addition of spices gives depth and warmth.

Ingredients:
1 large carrot
4 large fresh beetroot
300g cherry tomatoes
1 tsp all spice
1 tsp celery salt
1 bundle asparagus
1 pack tenderstem broccoli
1 pack woodland mushrooms
2 large cloves garlic
olive oil
butter - I use dairy-free

Method:
Preheat your oven to 160c. Peel and chop the beetroot and carrot into bite sized pieces and place in an oven dish. Add the tomatoes, all spice and celery salt then drizzle with olive oil before mixing thoroughly. Roast for 15-20 minutes until the vegetables are soft.

Trim and chop the asparagus and broccoli into bite sized pieces and steam lightly until just tender then add to the roasted vegetables and toss together.

While the green vegetables are steaming, add a large dollop of butter to a frying pan along with the garlic (crushed) and the mushrooms and saute until soft.

Serve immediately, topping the winter salad with the garlic mushrooms and drizzling over the melted butter.

When you make this, please take a picture and tag me using #diaryofadefectivehousewife.

Enjoy!