Ruby Red Vegetable Salad

Georgina Adamson

A colourful summer salad – vegetables are roasted and caramelised, served with a rich balsamic dressing, and finished with glazed walnuts and cranberries. A variety of vegetables can be used, and quantities will vary depending on numbers but keep the pieces similar in size.
Roast 1 bunch baby beets (or 2 larger beets cut into quarters) by placing on baking paper, drizzling with olive oil, and seasoning. Make a parcel and wrap in foil. Place in mod-high oven until tender, then unwrap parcel and slip the skins off.
Heat 2 tablespoons olive oil in a large pan and gently fry 2 sliced or wedged onions till they start to soften, then add half of a finely sliced red cabbage. Toss together and season, turn low, place lid on and cook slowly. When reduced add 1 tablespoon brown sugar and balsamic vinegar until you have a caramelised mix.
Cut 1 or 2 sweet potatoes (or pumpkins) into small chunks, toss in olive oil and salt, and bake till tender. Throw in a punnet of baby tomatoes at the same time and pull them out when they’re just collapsing, then 2 red capsicums, grilled, baked, or barbecued, however you like them!
Combine all of the cooked vegetables in a large bowl and dress with a good balsamic and a drizzle of olive oil, then garnish with a handful of walnuts that have been lightly caramelised in olive oil and brown sugar. Complete with a handful of cranberries or pomegranate seeds.