Archive | January, 2011

Roasted root salad

3 Jan

It’s January and after the blow-out that was Christmas this is a brilliant winter salad. Comforting for the dark nights ahead, but sufficiently nutritious to make you feel you’re doing something healthy and virtuous for the New Year.

Root vegetables are fabulous during the winter months and once roasted take on a brand new personality, which is deep, rich and sweet. The chillies add an extra heat which works well with the cool, creamy feta. The final addition of rocket, with a drizzle of balsalmic and olive oil, gives the right level of peppery crunch. Plus the greenery is a beautiful contrast to the deep reds and oranges of the root vegetables.

The combination of our best seasonal produce with the mediterranean flavours of rocket and feta cheese is heavenly. I have suggested some root veg that works well roasted in the salad but feel free to add any others that take your fancy. The balsalmic gives the final touch to make your supper sing.

You will need:

2 beetroot
1 butternut squash
2 parsnips
2 red onions
2 whole large chillies
3-4 garlic cloves, unpeeled
A few sprigs of thyme and rosemary
1tbsp balsamic vinegar
Olive oil
Salt and pepper
200g or 1 block of feta

  • Preheat your oven to 180c/gas mark 4
  • Peel and cut your root veg into wedges, place in a large bowl
  • Scrunch the thyme and rosemary to free the oils and then add them to the bowl
  • Add some olive oil plus the garlic cloves, salt and pepper
  • Tip into a roasting tin and spread your veg evenly
  • Roast for 20-30mins until soft but lightly caramelized
  • Arrange your roasted roots on a serving platter
  • Crumble your feta over the vegetables
  • Sprinkle your rocket leaves around the plate
  • Finally drizzle you balsalmic and olive oil over your salad
  • Serves 4

This is a great supper dish to serve on a chilly night either on it’s ownsome, or with grilled lamb or a quality pork sausage plus lots of good red wine.

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