Roasted Root & Rocket Salad
2014-08-26- Cuisine: Winter Ideas
- Course: Salad, Side Dish
- Skill Level: Moderate
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.
Ingredients
- 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
Method
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.