Melissa Hemsley Recipe: Roast Rainbow Veg Salad

Our new Urban Dining collection embraces multi-functionality. You can prep, store, stack and serve all with this one collection. Serve up in the bowls and use the lids to fit snugly on top if you want to save for later. Stack bowls, plates and cups compactly for a sleek yet stylish setting. 

Discover how Melissa Hemsley uses the collection to prep, store, stack and serve this delicious recipe – enjoy Roast Rainbow Veg Salad with a creamy green spring dressing now.


Feeds 4 as a side, takes 40 minutes (10 minutes hands on)


3 tbsp olive oil
500g carrots
500g beetroot
Large handful of toasted nuts, roughly chopped
Sea salt and pepper

For the dressing:

4 tbsp extra virgin olive oil
4 tbsp yoghurt
2 large handful of soft herbs (parsley - stems and leaves, mint - just leaves, chives)
2 tbsp capers
Juice of a lemon, plus a little zest


Preheat the oven to 200C. If your carrots are on the thinner side, simply halve lengthwise, cut any larger ones into chunks. Cut one of the beetroots into matchsticks (set this aside for serving) then roughly chop the rest into chunks. Toss the carrots and beetroot chunks with the olive oil, salt and pepper. Spread out on a large tray (use two if needed, you want the veg to be spread out so that it can roast and caramelise rather than steam) and roast for about 25-30 minutes until tender and golden. 

Meanwhile, make the dressing by simply putting all the ingredients in a food processor and blitzing until smooth. Season to taste.

Pour about half of the dressing onto a large plate or platter, arrange the roasted veg on top followed by the beetroot matchsticks and nuts. Serve the remaining dressing on the side for people to help themselves to extra and store any leftovers in the fridge for up to 3 days.

Watch Melissa create this recipe on her Instagram @melissa.hemsley