Red Christmas Salad
( SERVES 10 )

Listener 10/12/2011

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3	Red capsicum, seeds, stalks and membranes removed, then cut into wedges
3	Red onions, small, cut into wedges
4	Beetroots, medium
20	Baby carrots, peeled
2	Acid-free tomatoes, large
1 punnet	Cherry tomatoes
1 handful	Basil leaves, for garnish

Heat the oven to 180degC and roast the capsicum and onion wedges until soft and mellow – about 25 minutes. Set aside.
To prepare the beetroot, boil in water for about 40 minutes until tender, then cool and remove the skins. Cut into rough chunks.
To prepare the carrots, cook in salted water with a pinch of sugar for about 10 minutes until soft but not mushy. Keep aside.
Wash the tomatoes well and cut into neat chunks.
Shake the dressing ingredients in a small screwtop jar until well mixed. Place the vegetables on a large white platter, and drizzle with dressing. Garnish with a few torn basil leaves and serve at room temperature.

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