Autumn Vegetable Salad Recipe
Recipe By Great British Chefs
This vibrant autumn vegetable salad recipe by adam gray is served with a tangy beetroot dressing, making the most of the season's beautiful colour palette.
4.9
10 Rating -
Rate
Non Vegdiet
45minstotal
45m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Autumn Vegetable Salad Recipe
- 0.13 Acorn Squash
- 3/4 Garlic Cloves
- 1/2 sprig Thyme
- 30 gram Quinoa
- 1/4 Onion
- 1/4 bunch Baby heritage carrots
- 3/4 Baby leeks
- 5 milliliter Rapeseed oil
- 7.50 gram Blanched hazelnuts
- 20 gram Goat's curd
- As required Salt
- As required Pepper
- 1/2 Cooked beetroots
- 100 milliliter Port
- 1 tablespoon Malt vinegar
- 1 tablespoon Water
- 25 milliliter Rapeseed oil
- 25 milliliter Walnut oil
- As required Salt
- As required Pepper
- 3/4 Garlic Cloves
- 5 milliliter Rapeseed oil
- 1/4 sprig Thyme
- 0.13 Acorn Squash
- 30 gram Quinoa
- 1/4 Onion
- 1/4 sprig Thyme
- 1/2 Cooked beetroots
- 100 milliliter Port
- 1 tablespoon Malt vinegar
- 1 tablespoon Water
- 25 milliliter Rapeseed oil
- 25 milliliter Walnut oil
- As required Salt
- As required Pepper
- 1/4 bunch Baby heritage carrots
- 3/4 Baby leeks
- 20 gram Goat's curd
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Great British Chefs