Roasted Root Vegetables with Buttermilk Dressing and Coriander Couscous

This dish is delicious hot or cold. Try using any combination of root vegetables you fancy. However, it's important that the vegetables aren't too crowded in the roasting tin, otherwise they'll stew rather than roast. If in doubt, use 2 smaller tins and swap the shelves in the oven halfway through roasting to ensure they cook evenly.

Ingredients


  • 20 baby carrots, peeled and trimmed
  • 12 baby beetroot, trimmed and halved
  • 10 baby leeks, trimmed and halved
  • 4 tblsp balsamic vinegar
  • 2 tblsp caster sugar
  • 5 tblsp extra virgin olive oil
  • 225g (8oz) couscous
  • Juice of ½ lemon
  • 2 tblsp chopped fresh coriander
  • Sea salt and freshly ground black pepper
  • Lightly dressed salad, to serve
  • For the Buttermilk Dressing:
  • 75g (3oz) soft goat's cheese or curd
  • 75ml (3fl oz) buttermilk

Method

  1. Preheat the oven to 200°C (400°F/gas mark 6). Line a large roasting tin with parchment paper.
  2. Place the carrots, beetroot and leeks in a bowl with the balsamic vinegar, sugar and 2 tablespoons of olive oil, then toss to combine. Tip into the lined tin and roast for 20-25 minutes, or until the vegetables are just soft.
  3. To make the buttermilk dressing, whisk the goat's cheese and buttermilk until smooth and season to taste.
  4. Five minutes before the end of the vegetables' cooking time, place the couscous in a large pan and drizzle over the remaining 3 tablespoons of olive oil along with the lemon juice, stirring gently to combine.
  5. Pour over 225ml (8fl oz) of boiling water, then stir well, cover and leave to stand for 5 minutes before gently separating the grains with a fork. Season to taste and then reheat gently, stirring continuously with a fork. Remove from the heat and stir in the coriander.
  6. To serve, arrange the coriander couscous on warmed serving plates with the roasted root vegetables and drizzle around the buttermilk dressing. Garnish with a good grinding of black pepper and the salad.




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