Ingredients
- 4 medium beets, peeled and cut into wedges
- 1 pack oyster mushrooms
- ½ white onion, sliced
- ½ zucchini, sliced into half-moons
- 5 small to medium potatoes, cut into chunks
- ½ small squash, diced
- A few pieces of Iberico ham, speck, or any cured meat you have
- 2 cloves garlic, minced
- ½ inch ginger, finely grated
- Salt and black pepper, to taste
- 1 tbsp soy sauce
- 1 tsp hoisin sauce
- 1 tsp sambal oelek
- 1–2 tbsp water
- Juice of ½ lime
- Sesame seeds, for garnish
- Olive oil, for roasting
Method
- Preheat Oven:
Set the oven to 200°C (400°F) and line a baking tray with parchment paper. - Prepare Base Vegetables:
Toss the beets, onion, and potatoes with olive oil, salt, and pepper.
Spread evenly on the prepared baking tray. - Make the Mushroom–Squash Sauce:
In a bowl, whisk together garlic, ginger, soy sauce, lime juice, hoisin, sambal oelek, and water until smooth.
Adjust to taste for salt and spice. - Coat Vegetables:
Add the mushrooms and squash to the sauce, mixing until fully coated. - Assemble Tray:
Layer the sauce-coated mushrooms and squash on top of the base vegetables.
Scatter pieces of Iberico ham or speck over the top. - Roast:
Bake for 22 minutes at 200°C, or until vegetables are tender and slightly caramelized. - Finish:
Drizzle with lime juice, sprinkle with sesame seeds, and serve warm.