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How to make Roasted root vegetable salad with feta

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 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
  • 2 teaspoons extra virgin olive oil
  • 75g baby rocket leaves
  • 50g (1/3 cup) low-fat feta, crumbled
  • 1 tablespoon pepitas (pumpkin seed kernels)

Method

  • Step 1 Preheat 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 2 Meanwhile, combine the mustard, vinegar, honey and oil in a small bowl.
  • Step 3 Add 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.