Ingredients:
- 3 cups mixed root vegetables carrots, beets, parsnips, and sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1/4 cup chopped walnuts, toasted
Instructions:
Start by heating the oven to 400F 200C
In a baking dish, mix the diced root vegetables with olive oil, salt, and pepper
Put the vegetables in an oven that has already been heated and roast them for 25 to 30 minutes, or until they are soft and slightly caramelized
For even cooking, stir every so often
In a small bowl, mix balsamic vinegar, honey, minced garlic, and a pinch of salt
Set this bowl aside while you roast the vegetables
Take the vegetables out of the oven and let them cool down a bit when they are done roasting
The roasted root vegetables, crumbled feta cheese, and chopped fresh parsley should all be put in a large bowl
Pour the dressing over the salad and toss it around a few times to make sure everything is covered
Toast some walnuts and sprinkle them on top for extra crunch
You can eat the Roast Root Vegetable Salad with Feta as a light meal or as a side dish
Have fun
Comments
Post a Comment