Garden To Table - Roast Vegetable Salad

Simone - Picnics and Paddocks is talking about growing Beetroot, Herbs, Lettuce from Northland

Garden ready!

Last night we were able to use quite a bit of our own fresh produce for dinner. A warm roast vegetable salad was on the menu. Luke and I used some of our rainbow beetroot, a selection of herbs, cos lettuce, freckles lettuce and some nasturtium. The colours of the beetroot were so bright and colourful. 

Luke sat on the bench and helped to peel the beetroot and kumara. What vegetables didn’t come from our garden came from the local growers market. We chopped up our veggies, popped them on an oven tray and drizzled olive oil on top. 

One thing I didn’t do so well last year was making sure we didn’t waste our fresh veggies. This year I’m trying to have zero waste from the garden. We only pick things as we need them. Extra produce that needs to be picked, but isn’t yet needed in the kitchen will be frozen. Things like beetroot and lettuce are great because you really can just pick as needed. Leftover scraps were put into a bowl and will be fed to our chickens this morning. In return, we get given yummy free range eggs. I love how Luke always thanks the chickens for their eggs. 

There’s something pretty special about going outside at the end of the day to pick what you need for dinner, preparing dinner with your little one and then watching them play outside while your meal cooks in the oven. 

Here’s our recipe for our roast vegetable salad… 



  • 2 beetroot 
  • 1/4 piece of pumpkin 
  • 2-3 kumara 
  • 1-2 Red onions 
  • 3-4 tomatoes 
  • Avocado 
  • Basil pesto (homemade product from the growers market)
  • Feta
  • A mix of fresh herbs of your choice
  • Olive oil 



  1. Preheat oven to 200C (fan bake).
  2. Cut beetroot, kumara and pumpkin into small pieces. 
  3. Chop herbs and sprinkle on top. 
  4. Spread vegetables out onto an oven tray, then drizzle with olive oil. 
  5. Put into the oven and cook for 45 minutes. 
  6. Chop up onions and tomatoes. 
  7. Add to the oven tray in the last 15 minutes of cooking. 
  8. Once golden brown, remove from the oven. 
  9. Toss vegetables together. 
  10. Place a few small lettuce leaves on a plate. 
  11. Add roast vegetables. 
  12. Top with avocado, crumbled feta and dollops of basil pesto. 

While my plan is to grow as much of our own vegetables in the garden, I will still continue to supplement with vegetables from our growers market. Yesterday morning it was pouring with rain and I almost didn’t bother going into town. When I was buying my basil pesto I said to the lady that she must be looking forward to going home and mentioned that I almost didn’t come in. She thanked me for making the effort to come down to the markets. 

This simple thank you cemented in my mind just how important it is to support small, locally owned businesses. 

I’m not feeling very well at the moment and hubby is working today so I may not achieve as much as I hoped to this weekend. That’s okay though. Sometimes these things happen and you need to put your health first. 


Top – our roast vegetable salad

Bottom left – rainbow beetroot and herbs from our own garden. 

Bottom right – vegetables ready to be roasted (a mix from our garden and local growers market).