Roasted Autumn Vegetable Salad

This salad is a celebration of autumn's bounty. The roasted pumpkin offers a natural sweetness, the beetroot adds earthiness, the fennel root contributes a subtle anise flavour, and the sweet potato brings comforting sweetness. All roasted to perfection, these vegetables combine to create a symphony of autumn tastes and textures, enhanced by the fragrant fennel-infused and garlic olive oil. Whether you're hosting an autumn festive gathering or simply enjoying a cosy meal at home, this Roasted Autumn Vegetable Salad is a wonderful way to immerse yourself in the richness of the season. Don't miss the chance to savour this delightful creation! For more culinary inspiration and mouthwatering recipes, make sure to join the newsletter and follow on social media.

Ingredients

Pumpkin 314g

Beetroot 190g

Fennel root (whole)

Sweet potato 230g

Fennel seeds teaspoon

1 Garlic clove

Olive Oil

Salt & Pepper  pinch

Method

Begin by cutting bite-sized pieces of pumpkin, fennel root, and sweet potato drizzle some olive oil and roasting in the over at 170 degrees for about 15-20 minutes until they are tender and slightly caramelized mean while boil the beetroot.

Combine the all the vegetables in a platter. In a separate small bowl add the fennel seeds, garlic and olive oil. Drizzle the salad with the warm and aromatic infused olive oil for the final touch.