Image
![Carrot](/sites/hero_organix/files/2023-06/C_30_Decoration_Right_Organix_750x560_StaticImage_2023_32_1.png)
What you need
Ingredients
800g mixed root and squash vegetables (we used carrots, parsnips, butternut squash and beetroot)
Vegetable oil
125g baby spinach leaves
1 tsp Dijon mustard
3 tbsp extra virgin olive oil
1 tbsp cider vinegar
Optional: feta to serve
Allergens warning
- This product contains:
- This product is suitable for:
Mustard
Vegan, Vegetarian, Gluten free, No dairy
Image
![Curly kale](/sites/hero_organix/files/2023-06/C_30_Decoration_Left_Organix_750x560_StaticImage_2023_34_0.png)
Method
Preheat the oven to 220°C / 200°C fan / Gas Mark 7. Wash spinach and set aside.
Peel and dice all the vegetables to the same size. Place in an oven tray with a drizzle of vegetable oil on top. Roast in the oven for around 30-40 mins until the vegetables are soft.
While the vegetables cook whisk Dijon mustard, extra virgin olive oil and vinegar together for the dressing.
Toss spinach, vegetables and dressing together.
Image
![Pease](/sites/hero_organix/files/2023-06/C_30_Decoration_Right_Organix_750x560_StaticImage_2023_2_0.png)
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