Roasted Root Vegetables with Buttermilk Dressing and Coriander Couscous

Name: Roasted Root Vegetables with Buttermilk Dressing and Coriander Couscous
Yield: Serves 4
Cuisine: Irish
Ingredients: 5 tbsp extra virgin olive oil; 2 tbsp caster sugar; 4 tbsp balsamic vinegar; 10 baby leeks, trimmed and halved; sea salt and freshly ground black pepper; 2 tbsp chopped fresh coriander; juice of ½ lemon; 225 g (8 oz) couscous; 12 baby beetroot, trimmed and halved; 20 baby carrots, peeled and trimmed; 75 g (3 oz) soft goat’s cheese or curd; 75 g (3 oz) soft goat’s cheese or curd; sea salt and freshly ground black pepper; lightly dressed salad, to serve; 75 ml (3 fl oz) buttermilk

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

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

Europe
Ireland
Supper
Lunch
Vegetarian

Method

Preheat the oven to 200°C (400°F/gas mark 6). Line a large roasting tin with parchment paper.

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