- Serves: 6
- Cook Time: 1 hour 20 minutes
- Prep Time: 20 minutes
- Effort: medium
- 3 medium raw beetroot, about 250g each, unpeeled
- 6 tomatoes, halved lengthways
- 8 tbsp extra virgin olive oil
- 1 small (about 600g) butternut squash, peeled, seeds removed and chopped into 3cm cubes
- 1 heads broccoli
- 250 g fresh podded peas, shelled, or 60g frozen peas
- 3 tbsp quinoa
- 2 cloves garlic, chopped
- 200 g chestnut mushrooms
- 2 tbsp lemon juice
- 150 g red cabbage, finely shredded
- 3 tbsp toasted mixed seeds such as sunflower, poppy and sesame
- small handful alfalfa shoots
- French dressing, to serve
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1. Set 3 shelves in the oven and preheat the oven to 200C/180C fan/gas 6.
2. Put two of the beetroot in a small roasting tray with a good sprinkling of salt and about 100ml water. Cover with foil and roast on the top shelf of the oven for about 1 hour 15 minutes to 1 hour 30 minutes, or until a knife goes easily into the beetroot.
3. Lay the tomatoes cut-side up on a baking tray, season with salt and drizzle with 2 tablespoons of the olive oil. Bake them in the oven for about 1 hour on the lowest shelf.
4. Put the cubes of butternut squash on another baking tray and roll them in a little oil and plenty of salt and pepper. Roast in the oven on the middle shelf for 45 minutes, moving everything around at least once during the cooking time.
5. While the vegetables are roasting, prepare the other ingredients. Bring a saucepan of lightly salted water to the boil and blanch the broccoli florets and peas for 2 minutes. Lift them out with a slotted spoon into a colander and run them under cold water until completely cooled.
6. Tip the quinoa into the broccoli water and stir; then simmer for 15 minutes. Drain and leave to cool.
7. Heat a frying pan until hot, then add 1 tablespoon of olive oil and when hot, lightly fry the garlic for a moment, swiftly followed by the mushrooms. Season with salt, pepper and the lemon juice and remove them from the pan in less than 4 minutes.
8. Place the shredded cabbage in a bowl. Peel and grate the remaining raw beetroot and mix with the cabbage.
9. When the roasted vegetables are cooked, leave them to cool, but peel the beetroot while it is still warm and cut into chunky wedges.
9. Layer the vegetables in a large glass serving bowl, starting with the quinoa on the bottom, then the cabbage and beetroot mix, followed by the broccoli and peas, squash, tomatoes, mushrooms, toasted seeds and the alfalfa sprouts. Serve with French dressing.
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