Salad with Roasted Vegetables and Rice

Method

1. 01

   Cut the root vegetables into wedges and roast in the oven at 200°C (390°F) for 25 minutes.

2. 02

   Meanwhile, cook the basmati rice in salted water.

3. 03

   Let the roasted vegetables cool slightly.

4. 04

   Mix the rice with the roasted vegetables.

5. 05

   Drizzle over olive oil and balsamic vinegar.

6. 06

   Top with roughly chopped walnuts.

7. 07

   Season with salt and pepper.