Just look at those colours. Just imagine sinking your teeth into what you think is a purple carrot, but is actually sunshine yellow on the inside. Crazy right? No? Just me?

Regardless of whether or not you get super excited about multi-coloured carrots as I do, this is a scrumptious recipe. It also makes you feel virtuous because you’re having a salad but the roots make it filling and comforting. What more could you want?!

Ingredients

1 large bunch of carrots (organic multi-coloured if possible)

3 sweet potatoes

3 large parsnips

3 large beetroot

2 tablespoons gluten free soy sauce

1 – 2 tablespoons runny honey

2 tablespoons sesame oil

Method

Preheat the oven to 220 °C. Slice the leafy green tops off the carrots. Depending on how small they are, chop them up (but leave them in long thick tendrils as much as possible).

Peel the sweet potatoes (if they are not organic) and parsnips and chop into thick wedges. Chop the beetroot into thick wedges.

Drizzle some extra oil lightly over the veggies and roast until tender (about 40 minutes, depending on how teeny your carrots are!).

Mix the soy, honey and sesame oil in the bottom of a large salad bowl. I like to add a large pinch of dried chilli flakes for some heat here. Remove the veggies from the oven and peel the beetroot if not organic. Place all the roots into the salad bowl. Toss the dressing through the warm roots and serve immediately. Lovely with a crisp green salad or lightly stir-fried greens.