Salad with roasted vegetables
Ingredients
- 3 turnips
- 1 cup olive oil (240 ml)
- 1 ½ teaspoon salt
- 1 red onion, chopped into mesclun
- 4 carrots, peeled and chopped
- 2 parsnips, peeled, chopped
- 1 sweet potato, peeled, chopped
- ¾ teaspoon paprika
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- 3 tablespoons fresh parsley, chopped
- 6 cups mixed vegetables (600 g)
- 1 cup walnuts (100 g), chopped
- ½ cup crumbled feta cheese (55 g)
Salad with roasted vegetables
Preparation
- Preheat the oven to 220˚C
- On a chopping board, cut off the root end of the beetroot . Place the beetroot on a piece of aluminium foil. Drizzle with 1 tablespoon olive oil and season with ¼ teaspoon salt. Wrap the foil around the beets and press the top of the foil together. Repeat with the other 2 beets.
- Place the onion, carrot, parsnip and sweet potato on a baking tray.
- Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the vegetables until coated and spread evenly on the baking sheet.
- Create 3 circular spaces for the turnips. Place all 3 beets on the baking sheet.
- Roast for 1 hour until the vegetables begin to crisp and caramelize.
- In a large bowl, add ½ cup (120 ml) olive oil, balsamic vinegar, lemon juice, Dijon mustard and garlic powder and stir until an emulsion forms. Add the parsley and season with salt and pepper, stirring constantly.
- Add the mixed greens, roasted vegetables and beets to the bowl with the vinaigrette and toss to mix.
- Serve with walnuts and feta of the designer.
Bon appetite wishes Orechini 🙂
