Ingredients
- 3 beets peeled, 1 cm dice
- 1 small sweet potato peeled, 1 cm dice
- 1 parsnip peeled, 1 cm dice
- 2 medium carrots peeled, 1 cm dice
- 1/2 red onion 1 cm dice
- 1/4 acorn squash peeled, 1 cm dice
- 3 tbsp extra virgin olive oil
- pinch salt
- pinch pepper
- 1/2 lemon zest and juice
- small handful parsley diced
- 8 slices smoked salmon
- 1/2 cup goat cheese
Instructions:
- Preheat oven to 400°F or barbecue to medium.
- In a bowl, toss diced vegetables with olive oil. Place two-foot-long (60 cm) piece of tin foil on the counter, then spread diced vegetables on top of the foil. Season with salt and pepper. Fold in all sides to the centre and tightly seal. Roast for 20 minutes.
- Open the top of the foil package to release steam and continue to cook another 20 minutes until carrots and beets are tender.
- Place vegetables back in the bowl, add lemon zest, lemon juice and parsley, and toss together. Adjust seasoning.
- Place one cup (250 ml) of roasted vegetable salad on each of four plates. Add two slices of smoked salmon and ‘a couple of tablespoons (30 ml) of goat cheese to each plate.
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