Enjoy this recipe for Maggie Beer's wonderfully colourful and vibrant roasted seasonal vegetable salad.



  • 4 medium purple carrots, peeled

  • 4 medium gold carrots, peeled

  • 4 medium orange carrots, peeled

  • 4 medium parsnips, peeled

  • 6 small  gold beetroots, approx golf ball size

  • 6 small red beetroots, approx golf ball size

  • 1/4 cup extra virgin olive oil

  • 1/4 cup Vino Cotto

  • 2 tbsp lemon thyme leaves


  • 1.8L full cream milk

  • 560g white polenta (semolina)

  • 100mL Verjuice

  • 1 cup mascarpone

  • 50g unsalted butter

  • 2 flat tspn sea salt

  • Pinch of freshly grated nutmeg


  • 4 tspn baby capers in salt, rinsed

  • 24 kalamata olives, stones in

  • 1 cup flat leaf parsley leaves

  • 2 tspn extra virgin olive oil

  • 2 tspn red wine vinegar


  • 1.

    Place 5 large pots of salted cold water over high heat. If you do not have 5 pots, you are able to cook these in batches, but refresh the water between each batch.

  • 2.

    Place the purple carrots into 1 pot, the gold and orange carrots into another pot, the parsnip into a pot and the beetroot into there own pots. The reason for this is the purple carrots and beetroots will leach some of their colour. You also need to make sure the size of vegetable which you are cooking into together are the same size so that they all cook at the same time.

  • 3.

    Bring each of the pots to the boil and cook until the vegetables are cooked through with just a slight bit of bite in the centre. Check this by inserting the tip of a sharp knife into the vegetable. If the tip goes in easy, the vegetables are cooked. Remove from the heat and strain.

  • 4.

    Allow to cool just enough so you can handle them, peel the beetroot and then cut each vegetable in half lengthways, place on a baking tray and drizzle with Vino Cotto, olive oil and thyme leaves, set aside.

  • 5.

    Pre-heat a fan forced oven to 230°C.

  • 6.

    To make the polenta, place polenta in bowl. Place the milk into large pot and put over a medium high heat and bring to simmering point. Once it has come to the simmer, slowly pour on the polenta while whisking so that no lumps form. Reduce the heat to low, continue to cook polenta for another 6 to 8 minutes, then add the verjuice, mascarpone, butter, salt and nutmeg. Mix together well.

  • 7.

    Set aside and keep warm.

  • 8.

    Place the olives and capers onto a baking tray and place into preheated oven with the vegetables and roast for 8 to 10 minutes until they start to caramelise. Meanwhile make vinaigrette by combining the olive oil and red wine vinegar. Whisk together well, set aside.

  • 9.

    Remove from the oven and place the roasted vegetables onto a serving platter with the soft white polenta, toss the roasted olives and capers with the parsley and dress with the vinaigrette and serve with the polenta and roasted vegetables.

  • 10.

    If plating this dish up, evenly divide the roasted vegetables, polenta & salad between 4 plates.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1519kj
  • Fat Total 66g
  • Saturated Fat 29g
  • Protein 35g
  • Carbohydrate 200g
  • Sugar 57g
  • Sodium 1864mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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