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Roasted Autumn Vegetable Salad

By March 6, 2015November 9th, 2018Blogs, Recipes

This is a quick to prepare warm salad with a garlic dressing that can easily feed between 4 – 6 hungry people.Roasted Autumn Vegetable Salad

This is based upon the recipe by Elizabeth from the Brooklyn Supper website.


1 bulb of garlic
extra virgin olive oil
sea salt and ground black pepper to taste
5 bunch carrots
5 baby beets
beetroot greens (trimmed from the beetroots) or chard
5 button squash
dash of lemon juice
3 tablespoons of extra virgin olive oil
raw, pumpkin seeds as appropriate


Preheat the oven on medium-high and bring a large pot of water to boil on the stove.

Cut the woody end off of the garlic bulb just enough to expose the bottoms of the cloves.

On a square of foil, drizzle in a teaspoon of olive oil, and a pinch of sea salt.

Set garlic bulb in the oil and wrap the foil around it.

Set foil wrapped garlic bulb in a small oven-proof dish, and slide into the oven and bake for 15 minutes. Once baked, set the garlic aside to cool and turn the oven up to high.

Peel the carrots and blanche them in boiling water for 2 minutes, then set aside to cool.

Place the beets to the same water used for the carrots and boil beets for 8 – 10 minutes.

When done, remove with a slotted spoon, and run under cold water. At this point, the skins should easily peel off if you use your fingers or even a peeler where the skin is tougher.

Now, halve carrots and cut beets into quarters or smaller depending on size.

To keep the richness of the colour, place the carrots on a separate sheet of baking paper.

Drizzle each with 1 – 2 teaspoons olive oil and sprinkle with sea salt. Slide into the oven and roast for 15 – 20 minutes, turning the vegetables halfway through.

Arrange the beet greens on another rimmed baking sheet and drizzle with just a touch of oil, rub it all over the leaves and sprinkle with a tiny pinch of sea salt.

Bake for 4 – 6 minutes, or just until leaves have softened. Watch these carefully as you just want them to soften and brown slightly.


Once the garlic has cooled, squeeze it out of the papery skin into a small bowl, and mash with a fork.

Mix in lemon juice and a pinch of sea salt and whisk in the olive oil until mixture is consistent.

Toast the pumpkin seeds by heating in a small pan over medium heat and add a drizzle of olive oil. Stir until the pumpkin seeds start to pop.

Remove from heat and toss with a little sea salt, and set aside to cool.

Plating and Serving

Once cooled, toss the carrots and beets with the garlic dressing.

On a large platter, layer roasted chard on the bottom, then top with carrots and beets, and finish by drizzling more dressing, sprinkling toasted pumpkin seeds, a sprinkle of sea salt, and a few twists of black pepper.

Serve immediately, and enjoy!

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