Roast Vegetable and Aduki Bean Salad

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Roast Vegetable and Aduki Bean Salad
Course Dinner, Lunch, Salad
Servings
Ingredients
Dressing
Course Dinner, Lunch, Salad
Servings
Ingredients
Dressing
Instructions
  1. If using dry aduki beans, soak 1 cup of beans in water for 6 hours or overnight. Drain and rinse with fresh water. Place in a saucepan, with lid on, with about 4 cups of water. Bring to boil, reduce heat and simmer for 50-55 minutes (beans are ready when they can easily be mashed).
  2. Preheat oven to 200ºC/220ºC fan-forced. Roast beetroot and sweet potato tossed with olive oil and garlic for 45-60 minutes (depending on oven) until beetroot is cooked and sweet potato slightly golden. Toss carrots with olive oil and bake for about 30 minutes, until browned and tender. (Vegetables can even be cooked ahead of time.)
  3. To prepare asparagus and green beans, hold each spear by the middle and bend the base with the other hand until the woody part snaps off. Steam for 5 minutes, until tender but still vibrant green. In a large bowl, place salad greens and add the parsley, purple onion, pepitas and pecans and toss well. Add cooked or canned beans and gently toss through. Place in a large flat salad bowl. Arrange baked vegetables and asparagus on top. For the dressing, place all of the ingredients in a jar and shake well. Dress just prior to serving and gently toss to combine.