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Warm roasted root vegetable salad with spiced yoghurt dressing

Name: Warm roasted root vegetable salad with spiced yoghurt dressing recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: 2 large beetroot, peeled, cut into 6 wedges, (quartered if small); 2 sweet potatoes, skin on, cut into large chunks; 4 banana shallots (from specialty grocers, substitute large eschalots), halved lengthways; 1 lemon, sliced; 60ml olive oil; 40.00 ml fennel seeds; 30.00 ml pumpkin seeds; 30.00 ml sunflower seeds; 20.00 ml nigella seeds; 2 tsp sesame seeds; 50g raw almonds, cracked in half with the bottom of a saucepan; 1 bunch mint, leaves picked; 1 bunch flat-leaf parsley, leaves picked; 1 tsp sumac; 1 1/4 tsp ground cumin; Heaped 1/2 tsp ground coriander; 250g plain Greek-style yoghurt; 30.00 ml lime juice; 25.00 ml extra virgin olive oil; 20.00 ml pomegranate molasses; 1 3/4 tsp ground cinnamon; 1 garlic clove, crushed

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Mike McEnearny Warm roasted root vegetable salad with spiced yoghurt dressing — Brett Stevens

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by Mike McEnearney

Chef and delicious. columnist

Apr 23, 2026

“A great dish for autumn – all those roots doing their thing. Beetroot, sweet potato and shallots are a good base, but you can move it around depending on what’s looking best – carrots, parsnips, swedes, turnips – whatever’s coming out of the ground that week.

“I love serving this straight from the tray, still warm, with all the caramelised edges and sticky bits intact. It feels honest that way. If not, use a wide platter and let it spread out a bit – this isn’t something you stack or tidy up too much. Once it’s out, that’s where the fun starts. Spoon over the yoghurt, scatter the herbs and seeds, and let it fall where it wants. A bit like a Jackson Pollock – loose, instinctive, no overthinking. You’ve got sweetness from the veg, spice through the yoghurt, crunch from the seeds – it all finds its balance. For a vegan version, it’s delish with coconut yoghurt.” – Mike McEnearney

2 large beetroot, peeled, cut into 6 wedges, (quartered if small)
2 sweet potatoes, skin on, cut into large chunks
4 banana shallots (from specialty grocers, substitute large eschalots), halved lengthways
1 lemon, sliced
1/4 cup (60ml) extra virgin olive oil
2 tbs fennel seeds
1 1/2 tbs pumpkin seeds (pepitas)
1 1/2 tbs sunflower seeds
1 tbs nigella seeds
2 tsp sesame seeds
50g raw almonds, cracked in half with the bottom of a saucepan
1 bunch mint, leaves picked
1 bunch flat-leaf parsley, leaves picked
1 tsp sumac

Spiced yoghurt dressing

1 1/4 tsp ground cumin
Heaped 1/2 tsp ground coriander
250g plain Greek-style yoghurt
1 1/2 tbs lime juice
1 1/4 tbs extra virgin olive oil
1 tbs pomegranate molasses
1 3/4 tsp ground cinnamon
1 garlic clove, crushed

Method

1.

Preheat oven to 220°C/200°C fan-forced.
2.

Place the beetroot, sweet potato, shallot and lemon on a lipped baking tray. Drizzle with oil and season with a little salt flakes. Toss until well coated and arrange in a single layer, making sure shallots are cut-side down so they can caramelise against the tray. Roast for 35 minutes, or until vegetables are lightly caramelised and tender. Scatter with seeds and almonds and roast for another 15 minutes, to get a bold colour on the vegetables and for the spices and nuts to become aromatic.
3.

Meanwhile, for the spiced yoghurt, cook the cumin and coriander in a medium frypan over medium heat for 2-3 minutes, tossing occasionally, until aromatic. Transfer to a medium bowl and add remaining ingredients. Whisk until combined. Check seasoning and adjust with salt flakes and freshly ground black pepper if needed (see recipe notes).
4.

Set roasted vegetables aside to cool until warm. Gently toss the herbs through the vegetables to make a warm salad. Drizzle the yoghurt dressing over the vegetables. Scatter with sumac. Serve the tray to the middle of the table.

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Recipe Notes

To make this vegan, use coconut yoghurt. You can lift the acid in this dressing with more lime, or add sweetness with pomegranate molasses – it depends on the flavour of the yoghurt. You can also serve the yoghurt on the side

You can substitute the almonds with pine nuts or pistachios.

Leftovers will last in an airtight container in the fridge for up to 3 days, however, the herbs will wilt.