Unsure what to cook for dinner? This salad is a beautiful meal on it’s own or can be a side dish for a roast. Firmer vegetables like beetroot and carrot retain their intense flavour and texture when cooked in the SMEG Combi-Steam Oven.

Prep + Cook Time: 45 Minutes

Serves 4

Salad ingredients:

• 250g golden baby beetroot, trimmed
• 250g red baby beetroot, trimmed
• 400g baby carrots, trimmed
• 400g baby purple carrots, trimmed
• 1 large red onion (300g), cut into thick wedges
• 1 teaspoon Dijon mustard
• ¼ cup loosely packed mint leaves
• 900g Persian fetta, drained and crumbled

Honey dressing:

•  ¼ cup (60ml) olive oil
• 1 ½ tablespoons red wine vinegar
• 2 teaspoons honey

1. Set SMEG Combi-Steam Oven to steam+static+fan+ function. Preheat to 220°C with 20% steam. Line a large oven tray with baking paper.
2. Make honey dressing: whisk ingredients together in a small bowl; season to taste.
3. Scrub beetroot and carrot. Halve any large ones. Place on prepared tray with onion. Spoon half the dressing over the vegetables; toss to coat. Season. Roast for 30 minutes or until vegetables are tender.
4. Stir mustard into remaining dressing.
5. Arrange vegetables on a platter; top with mint and fetta. Drizzle with remaining dressing.

SMEG tip: Colourful heirloom carrots, in hues of purple, taste the same as their orange cousins, and were in fact the norm, until the Dutch developed the modern-day orange cultivators in the 17^th Century.

This article was supplied by SMEG. Join us at the Stocks Appliances Cooking Stage for live demonstrations of SMEG and other appliances in action!