Warm roasted root vegetable salad

    25 min

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


    Greater London, England, UK
    5 people made this

    Serves: 2 

    • 2 beetroots, peeled and cubed
    • 2 parsnips, peeled and cubed
    • 1 small sweet potato, peeled and cubed
    • 1 tablespoon olive oil
    • 1/4 teaspoon dried oregano
    • salt and freshly ground pepper to taste
    • To serve
    • 75g feta or soft goat cheese
    • freshly chopped parsley, to garnish (optional)

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Place the cubed root vegetables (all cubed to a similar size) in a large roasting tin. Drizzle with olive oil and sprinkle with oregano, salt and pepper. Toss to coat. Spread the veg across the roasting tin evenly in one layer, being careful not to overcrowd the tin (otherwise the veg will steam instead of roast!).
    3. Roast the vegetables in the preheated oven till tender and slightly caramelised, about 15 to 20 minutes. Remove from oven and either serve immediately tossed with crumbled feta and chopped parsley, or set aside to cool slightly before assembling the salad and serving.

    Cook's note

    Since beetroot and parsnip can turn quite sweet after roasting, I sometimes use a regular potato instead of a sweet potato to cut down on the sweetness of the salad. The salad is also good with a drizzle of balsamic vinegar to finish.


    Warm roasted root vegetable salad
    Warm roasted root vegetable salad

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