Roasted Beetroot, Parsnip and Feta Salad

    30 minutes

    This is a different way to serve roast vegetables. All the vegetables are cut into bite size pieces before roasting then are served with feta.


    Northern Territory, Australia
    19 people made this

    Serves: 2 

    • Salad
    • 2 beetroots, peeled and cubed
    • 2 parsnips, peeled and cubed
    • 1 tablespoon olive oil
    • 1/2 tablespoon fresh thyme
    • salt and pepper, to taste
    • To Garnish
    • 100g feta

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Salad: Preheat the oven to 200 degrees C.
    2. Place the cubed beetroot and parsnip in a large roasting tin. Drizzle with olive oil and sprinkle with thyme, salt and pepper. Toss to coat. Spread evenly in one layer across the roasting tin being careful not to overcrowd the tin otherwise the vegetables will steam instead of roast.
    3. Roast the vegetables in the preheated oven until tender and slightly caramelised, about 15 to 20 minutes.
    4. Remove from oven and let cool to warm, then toss with the crumbled feta. Serve immediately.

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