Roasted root vegetable salad with feta for 4 person
Watching your waistline has never been easier or tasted quite so good.
Ingredients for Roasted root vegetable salad with feta
- 4 (about 500g) beetroot bulbs, peeled, cut into wedges
- 2 (about 400g) fennel bulbs, trimmed, cut into wedges
- 2 (about 400g) parsnips, peeled, cut into batons
- 1 bunch baby (Dutch) carrots, trimmed, peeled
- Olive oil spray
- 1 tablespoon wholegrain mustard (see note)
- 2 tablespoons white balsamic vinegar
- 2 teaspoons honey
Roasted root vegetable salad with feta, How to Make
Step 1Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place beetroot, fennel, parsnip and carrots, in a single layer, on tray. Spray with oil. Season with pepper. Bake for 30 minutes or until tender. Transfer to a large bowl.
Step 2Meanwhile, combine the mustard, vinegar, honey and oil in a small bowl.
Step 3Add the rocket and half the dressing to the vegetables. Gently toss to combine. Divide among serving plates. Top with feta and pepitas. Drizzle over the remaining dressing.
If you want this recipe to be gluten free, use a gluten-free mustard.
Additional information for Roasted root vegetable salad with feta
Preparation: 0:15 Minutes, Cooking: 0:30 Minutes, Serving: 4 Person, Level:
951 kj Energy, 6g Fat Total, 2g Saturated Fat, 11g Fibre, 10g Protein, 8mg Cholesterol, 346.88mg Sodium, 22g Carbs (sugar), 28g Carbs (total),
All nutrition values are per serve
This Roasted root vegetable salad with feta published first on: Australian Good Taste, Images by: Mark O’MearaYou May Also Like
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