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This moreish Warm Root Vegetable Salad features baby carrots, beetroot and red onions roasted (or thrown on the barbecue) until deeply caramelised, then piled onto a creamy tahini yoghurt dressing.

Finished off with crispy spiced chickpeas for some crunch and you have a dish that is super easy to make but totally delivers on flavour.

Round off the Warm Root Vegetable Salad in style with a bottle of the 2023 La Motte Cabernet Sauvignon. Though a classic companion to red meat, it makes a perfect partner for this winter inspired salad. The La Motte Cabernet Sauvignon enjoying the earthiness of beetroot, the sweet smokiness of the charred onions and the herby fragrance of the fresh thyme sprinkled on top.

A classic South African Cabernet Sauvignon with an elegant minerality and typical varietal characteristics such as berry and plum flavours and hints of cloves, mint and cigar box. The well-considered barrel maturation ensuring a full-bodied wine with a rich consistency and lingering finish.

My recipe for this Warm Root Vegetable Salad is not set in stone. You can roast the vegetables in the oven at a high temperature to obtain that caramelised goodness. If you are pressed for time, absolutely throw them in an air fryer. Or if the barbecue is going par cook the carrots and beetroot and cook them over the flames with the onions. You want the veggies deeply caramelised and with a some charred edges for maximum flavour. And thanks to modern convenience, cooked beetroot is available at many supermarkets, reducing the prep time for this recipe.

The spice mix for the chickpeas is really up to your own taste. Grab a bottle of garlic and herb mix, or have a look at my “Everything Seasoning” recipe which I use for many things. And if you are in Ireland, the Sweet & Smoky seasoning from Dunnes is a winner.

This is the first recipe in a series of four I have created in collaboration with La Motte Wine Estate where I pair brand new recipes with newly released wines from their cellar. The recipes have been paid for and the wines were provided.

I hope you enjoy this recipe for Warm Root Vegetable Salad. If you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.

Warm Root Vegetable Salad

A completely moreish warm root vegetable salad served on a creamy tahini yoghurt and finished with spiced chickpeas

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Prep Time 20

Cook Time 30

Total Time 50

Course Vegetables

Cuisine Vegetarian

Servings 6

Calories 200 kcal

Ingredients

400 g tin chickpeas drained
30 ml olive oil
45 ml garlic and herb seasoning or any seasoning of your choice (see my Everything Seasoning recipe)
6 small beetroot peeled and cooked
12 baby carrots
2 red onions quartered
120 ml full fat plain yoghurt
45 ml tahini
15 ml red wine vinegar
15 ml honey
fresh thyme leaves to serve

Instructions

If using an oven, preheat to 200 degrees C or this recipe is well suited for an air fryer. You can also finish the vegetables on the barbecue.
Place the chickpeas on a kitchen towel and pat dry
Place in a small bowl and mix with the olive oil and seasoning of your choice
Spoon on a small baking tray and bake in the oven for about 20 minutes until they are beginning to crisp and your hear some popping. Also works perfectly in the air fryer.
Remove and set aside
Place all the vegetables on a baking tray, drizzle with olive oil and roast in the oven until they start to caramelise on the edges with a slight char (You can cook the veggies at the same time as the chickpeas)
You could also do the vegetables in an air fryer or grill the vegetables on a grid on the barbecue, the main aim is for the veggies to caramelise with a slight char for flavour
In the meantime mix the yoghurt, tahini, vinegar and honey
Taste the dressing and season accordingly
Spread the dressing onto a dinner plate
As soon as the veggies are done, place them on top of the dressing
Sprinkle the crispy chickpeas on top and garnish with fresh thyme
Serve immediately