Denise says:

  • This is a colourful combination of seasonal root vegetables – red onions, beetroot, carrots and squash.  If available, do include different coloured beetroots or even add pumpkin. Enjoy as it is or serve as a side dish on a buffet table.
  • Preparation Time 25 minutes
  • Cooking Time : 1 hour
  • Serves:  4 people


  • 6 medium raw beetroots – peeled and quartered or 4 large cut into eighths
  • 2 tablespoons red wine vinegar
  • Olive oil for drizzling
  • ~
  • 2 red onions – cut into eighths
  • 6 small carrots – halved length-ways
  • ½ butternut squash – cut into slices skin on
  • A handful of sage or thyme leaves
  • 5 slices of good seeded bread -
  • 2 tablespoons pumpkin seeds
  • For the dressing
  • 2 tablespoons extra virgin olive oil
  • Sprigs of fresh mint
  • Zest of 1 lemon
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon maple syrup


  1. Preheat the oven to 180C fan/200C.
  2. Put the beetroot in a deep roasting tin with the vinegar, seasoning and a good splash of olive oil. Coat evenly, cover with foil and roast for 30 minutes.
  3. Put the onions, carrots and squash in a separate oven tray. Season well, drizzle with olive oil and roast for a further 30 minutes or until tender and golden.  Remove and mix well.
  4. Tear the bread into small chunks and put into the oven tray with the onions. Mix well.  Add the sage, thyme and scatter with pumpkin seeds.  Return to the oven and roast for a final 5-10 minutes.
  5. For the dressing, carefully remove the juices from the beetroot tray and put into a jug.  Add the olive oil, mint, lemon zest, mustard, maple syrup, season and mix well.
  6. Combine all the vegetables together. Place into a large serving dish.
  7. Drizzle with the dressing and serve immediately.