4 small golden or red beets, washed
1/3 cup (80ml) extra virgin olive oil
Salt and freshly ground black pepper
2 sweet potato (kumara)
2 parsnips, peeled
225g brussels sprouts
4 field mushrooms
1/3 cup (90g) white miso
1/3 cup (90g) tahini
2 tablespoons (40ml) rice wine vinegar
1 teaspoon black sesame seeds
½ bunch green onions, trimmed and sliced
1. Preheat oven to 200°C.
2. Place beets on a large piece of foil and rub with 2 teaspoons (10ml) oil; season with salt and pepper then wrap foil to enclose. Peel sweet potato and cut into chunks, put into a large baking tray with parsnips, season with salt and pepper and drizzle with 1 tablespoon (20ml) oil.
3. Place beets and baking tray into the oven and roast for 10 minutes. Add brussels sprouts drizzled with 2 teaspoons (10ml) oil, and after 10 more minutes, the field mushrooms, seasoned and drizzled with 1 tablespoon (20ml) oil. Cook for another 25 minutes or so or until all vegetables are tender. Unwrap beets and let cool slightly. Peel and cut into 2cm wedges.
4. Meanwhile, whisk together miso, tahini, vinegar, remaining oil, and ¼ cup (60ml) water in a small bowl. 5. Arrange roasted vegetables on a platter and drizzle with dressing; top with sesame seeds and green onions.
Wine match: Shiraz, Riesling or Pinot Grigio