Roast Vegetable Salad
photo by Single Serve
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 sweet potato
- 1 large carrot
- 1 large parsnip
- 1 potato
- 1 large beetroot (red beet)
- 1 tablespoon cooking oil
- 1 teaspoon salt
- 1 cup cooked kidney bean
- 1⁄2 - 1 cup cashew nuts
- 1⁄2 cup feta cheese
- 2 cups rocket
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
directions
- Chop the vegetables into bite size pieces and toss them in the cooking oil and salt.
- Roast the vegetables at a moderate heat for twenty minutes or until they are soft then allow them to cool.
- Rinse the beans well and mix them with the vegetables, almonds, feta and rocket.
- Whisk the olive oil and balsamic together to form a dressing then toss it through the salad and serve.
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RECIPE SUBMITTED BY
I am a single woman and I love cooking for myself as well as for others. I want to inspire others to feel the same, and to eat great, healthy food.