Ingredients
- 2 carrots, cut into batons
- 2 parsnips, cut into batons
- 2 raw beetroot, peeled and cut into wedges
- 1 small celeriac or sweet potato, peeled and cut into chunks
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp cumin seeds
- A few sprigs of thyme
- 150 g bitter leaves (radicchio, chicory, watercress, rocket)
- 50 g hazelnuts, toasted and roughly chopped
- 2 tbsp pomegranate seeds
For the dressing
- 4 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp wholegrain mustard
- 1 tsp maple syrup
Method
- Roast: heat the oven to 200°C (180°C fan). Toss the vegetables with the oil, cumin, thyme and seasoning and spread out on two trays. Roast for 35–40 minutes, turning once, until tender and caramelised.
- Make the dressing: whisk the dressing ingredients and season.
- Assemble: arrange the leaves on a platter, add the warm roots and drizzle with the dressing.
- Serve: scatter with hazelnuts and pomegranate seeds. Add crumbled goat's cheese or a handful of lentils for a heartier meal.
Why it's good for you: Bitter leaves such as radicchio and chicory help wake up digestion by encouraging the flow of stomach acid and bile, and chicory is rich in inulin, a prebiotic fibre. Root vegetables add sweetness and steady energy. (Read more in Bitter Is Better.)
Food is one part of the whole picture
Read the thinking behind these recipes, or get a plan made just for you.