|110g beetroot trimmed and halved or quartered if large|
|110g parsnips, peeled and cut in chunks|
|150g butternut squash, cut in chunks|
|2 shallots, peeled and halved if large|
|2 cloves garlic|
|25g Benecol® Olive Spread, melted|
|15g pumpkin seeds|
|15g pine nuts|
|1 tbsp balsamic vinegar|
|50g red rice – I used Carmargue red rice from Merchant Gourmet|
|1 tbsp chopped dill|
|1 tbsp chopped parsley|
Roasted Vegetable and Red Rice Salad
Delicious and nutritional meal, perfect for vegetarians
One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols
- Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Place all the vegetables and garlic in a large roasting tray and pour over the melted Benecol® Olive Spread. Toss to mix and roast for 30 minutes stirring occasionally until tender and just beginning to char. Add the seeds, nuts and balsamic, mix well and return to the oven for a further 5 minutes.
- In the meantime bring a large pan of water to the boil, add the rice and cook for 30 minutes or according to the packet instructions. Drain and rinse with boiling water.
- Toss the vegetables, rice, dill and parsley together and serve warm or cool and chill to serve cold.
Makes a great take to work lunch