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Warm Roast Vegetable Salad with Giusti Balsamic Vinegar

Warm Roast Vegetable Salad with Giusti Balsamic Vinegar

© Recipe courtesy of Julie Le Clerc


Serves 6

700 g pumpkin, peeled and cut into 3 cm chunks
400 g (1 large) kumara, peeled and cut into 3 cm chunks
350 g (4 small) parsnips (or carrots, as preferred), peeled and cut into chunky lengths
350g (3 small) red onions, cut into wedges
1 jar El Navarrico large white beans , rinsed and drained
Extra virgin olive oil
3 cloves garlic, crushed
Flaky sea salt  and freshly ground black pepper
La Chinata hot smoked paprika flakes
3 Tbsp Giusti Sabato 25-year balsamic vinegar

Preheat oven to 190°C. Line 2 large roasting dishes with baking paper, which makes for easy clean-up.

Place prepared vegetables and white beans in a large bowl. Drizzle with 3-4 tablespoons olive oil, scatter with garlic, season with salt and pepper and a good grinding of smoked paprika flakes. Toss well to coat evenly. Divide vegetables between roasting dishes and spread out in a single layer so they cook evenly. Roast for approx. 25 minutes or until tender and lightly caramelised.

Remove vegetables to a serving bowl or platter. Place balsamic with 2 Tbsp extra virgin olive oil in a small bowl and whisk to combine. Drizzle dressing over vegetables, to finish, and serve warm.


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