Early fall baked veg salad


I like vegetables that are interesting. I don’t know why I get so excited about purple carrots, striped beets and multicolour corn. Go figure. I once spent few days searching for the name of the striped beet seeds(if your searching the net now for it, they are called choggia beets). I think I am odd. Yes, now that I read it, I must say I am 😉

But please join me for a moment in my madness and look at those beauties: I grew those beautiful choggia beets and yellow carrots myself this year. I bought some perfect purple carrots and yellow beets to go along in my salad.Aren’t they just amazing?

I used to cook my veggies but then once I tried baking them it changed for good. Come early fall I turn my oven on and start baking. Root vegetables are perfect for this, because they caramelise so well. There is a bit of crunch, there is a bit of sweetness and there is a bit of spiciness. Today I baked them, let them cool a bit and then added some caramelised walnuts and goat cheese. Soo good!




2 carrots(I used purple, orange and yellow)
4 small beets(I used striped choggia and yellow)
1 corn
2 jalapenios
1 small winter squash or half medium(I used kabocha)
3 T honey
3 T olive oil
2 T lemon juice
1tsp chilli
2 handfuls of walnuts
200 g goat cheese
salt, pepper

Preheat the oven to 190 C/ 374F. Clean all the vegetables well. I bake them with skin on so I scrub them really well before.Cut into halves and put them on a bang tray lined with a baking paper. Sprinkle with salt, chilli and pepper. Drizzle with olive oil, lemon juice and 2 T of honey. Let bake for 45 minutes or until vegetables are tender. Put dry pan on medium heat, pour the walnuts over. Stir until they start to turn golden. Quickly pour 1 T honey on them and turn of the gas, stirring quickly. Put them on a oiled surface so they don't stick while they cool down. Serve the vegetables with goat cheese and cooled nuts.


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