Root Salad With Miso Vinaigrette Recipe (with Video)

For the vinaigrette
1. In a bowl, mix all the ingredients and whisk vigorously until it emulsifies.
For the salad
1. Pre-heat your oven to 200ºC/400ºF.
2. Spread the potatoes and sweet potatoes in a wide baking tray. Spray with olive oil, salt, pepper and herbs. Bake for 30 to 40 minutes or until the vegetables are golden brown and soft.
3. Mix the roasted vegetables with peas and coat with the vinaigrette in a bowl.
4. Serve in a plate and garnish with chopped parsley.
5. Share and enjoy.
Tip:
1. Vegetables that grow beneath the ground (roots) are excellent for baking and roasting. These include potato, sweet potato, beetroot, onion, turnip and garlic.