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Roasted Root & Rocket Salad


Recipe Info

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m

This is a lovely, colourful vegetarian salad, perfect when you need an inspiring recipe for all those winter root vegetables.


  • 4 parsnips
  • 4 carrots
  • 2 sweet potatoes
  • olive oil
  • 2 tablespoon(s) runny honey
  • 1 tablespoon(s) wholegrain mustard
  • 1 tablespoon(s) lemon juice
  • 2 handful(s) fresh rocket
  • 1 handful(s) walnuts or pecans
  • 100 grams blue cheese


Step 1

Preheat the oven to 200°C. Cut the parsnip, carrot and sweet potato lengthways into thin batons.

Step 2

Place the vegetables on a roasting tray, drizzle with olive oil, season with salt and pepper and roast for about 30 minutes, or until they are soft and beginning to brown at the edges.

Step 3

To make the honey and mustard dressing, combine the olive oil, honey, mustard and lemon juice in a food processor and blend. Toss the roasted vegetables with the rocket, blue cheese and nuts and drizzle with the honey and mustard dressing.

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