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#WFD – Honey Roasted Root Vegetable Salad
Allow to cool slightly then toss the roasted vegetables with the rocket leaves and feta cheese.
POLOKWANE – This is not your usual salad in that it is a warm salad and not a cold one.
Warm salads are perfect for winter time and the ingredients add that comfort to what you’ll be eating, especially with the weather the way it is.
What’s for Dinner adds honey to this recipe to give you a sweet kick for your salad.
Ingredients
- 1 red onion, peeled and quartered
- 2 large sweet potatoes, peeled and cut into chunks
- 2 large parsnips, peeled and sliced
- 4 medium carrots, peeled and sliced
- 1 x KNORR Vegetable Stock Pot
- 60ml honey
- 30ml sunflower oil
- Robertsons Freshly Ground Black Pepper
- 30g rocket leaves, washed
- 2 rounds feta cheese, crumbled
Method
- Preheat oven to 200C
- Place all the prepared vegetables and the KNORR Vegetable Stock Pot into a roasting tray then drizzle with honey and sunflower oil and season with black pepper
- Cover with tin foil and roast in the oven for 20 minutes
- Remove tin foil from roasting tray and roast for a further 15 minutes until the vegetables are tender but crispy on the outside
- Allow to cool slightly then toss the roasted vegetables with the rocket leaves and feta cheese
- Transfer to a serving dish and serve
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