Ingredients
For the salad:
- 1 small sweet potato, peeled and cut into 2 cm pieces (about 225 g)
- 1 carrot, peeled and cut into 2 cm pieces
- 1 parsnip, peeled and cut into 2 cm pieces
- 1/2 small celery root, peeled and cut into 2 cm pieces (about 250 g)
- 2 small beetroot peeled and cut into 2 cm pieces
- 1 medium red onion, cut into wedges
- 2 tablespoons olive oil
- Sea salt and freshly ground pepper, to taste
- 1/4 cup mixed seeds (e,g, pumpkin seeds and sunflower seeds), lightly toasted (50 g)
- 2-3 handfuls arugula leaves
- 50 g feta or sheep’s cheese, crumbled (or to taste) (optional)
For the dressing:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped flat-leaf parsley
Instructions
- Preheat the oven to 425°F /220°C.
- In a medium roasting pan, toss the sweet potato, carrot, parsnip, celery root, beetroot and onion with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
- Meanwhile, in a small bowl, whisk together the olive oil, vinegar, lemon juice, and mustard until combined, then add in the parsley. Season with salt and pepper, to taste.
- Arrange the arugula on a serving platter or shallow salad bowl, top with the roasted vegetables. Drizzle over the dressing and top the salad with the roasted seeds and feta (if using). Serve warm or at room temperature. Enjoy!
Nutrition
Notes
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