Warm Roasted Root Vegetable Salad

    25 minutes

    This is a lovely, colourful roast vegetable salad made with parsnips, sweet potato and beetroot. Top with soft goat's cheese and fresh parsley for additional flavour.

    9 people made this

    Serves: 2 

    • 2 parsnips, peeled and cubed
    • 1 small sweet potato, peeled and cubed
    • 2 beetroots, peeled and cubed
    • 1 tablespoon olive oil
    • 1/4 teaspoon dried oregano
    • salt and freshly ground pepper to taste
    • To serve
    • 75g feta or soft goat's cheese
    • freshly chopped parsley, to garnish (optional)

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 200 degrees C.
    2. Place the cubed root vegetables (all cubed to a similar size) in a large roasting tin. Drizzle with olive oil and sprinkle with oregano, salt and pepper. Toss to coat. Spread the veg across the roasting tin evenly in one layer, being careful not to overcrowd the tin (otherwise the veg will steam instead of roast!).
    3. Roast the vegetables in the preheated oven till tender and slightly caramelised, about 15 to 20 minutes. Remove from oven and either serve immediately tossed with crumbled feta and chopped parsley, or set aside to cool slightly before assembling the salad and serving.

    Watch a video of it being made…

    Warm Roasted Root Vegetable Salad
    Warm Roasted Root Vegetable Salad

    Recently Viewed

    Reviews and Ratings
    Global Ratings: