Roasted vegetable and beetroot salad from Seasons by Donna Hay

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melanie on October 16, 2011

    I used red wine vinegar instead of sherry vinegar. 1/3 orange carrots, 1/3 purple carrots, 1/3 beetroot. I didn't have turnip at hand but it would have tasted good in it! Needed much longer in the oven though.

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