Warm Roast Parsnip and Beetroot Salad recipe

Preparation Time: 10 minutes | Cooking Time: 30 minutes

This wonderfully sweet and caramelised parsnip and beetroot salad is perfect for serving as a dinner party starter or as a lunch mid-week. Parnips are roasted with sweet potato and beetroot in oil and oregano, then left to cool slightly, tossed with balsamic, baby spinach and rocket leaves and sprinkled with feta cheese.

Ingredients

  • 2 parsnips
  • 2 fresh beetroot
  • 1 sweet potato
  • 1 tbsp. oil
  • 1/2 tsp. dried oregano
  • Salt and pepper
  • 2 tbsp. balsamic + 2 tbsp. extra-virgin olive oil
  • 200g baby spinach leaves
  • 200g baby rocket leaves
  • 100g feta cheese

Directions

  1. Peel the parsnips and dice into chunks if needed. Peel the beetroot and dice, blotting on kitchen paper if needed. Peel the sweet potato and chop into similar size dize. Toss with 1 tbsp. oil, oregano, salt and pepper. Spread in a single layer on a baking tray and bake at 200C for 20-25 minutes until tender and golden. Leave to cool slightly.

  2. Meanwhile, wash the spinach and rocket leaves. Whisk balsamic and oil together and toss the spinach and rocket with half of the dressing. Season to taste. Toss the roasted root veg with the rest of the dressing. Scatter over the leaves and crumble over the feta cheese.

If you like, use a regular potato instead of a sweet potato to make the salad a little less sweet. Recipe serves 2.

Recipe Details:

  • Author: Laura Young.
  • Published:

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