Roasted Root & Rocket Salad2014-08-26
- 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
Preheat the oven to 200°C. Cut the parsnip, carrot and sweet potato lengthways into thin batons.
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.
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.