Roast Veggie Salad
With summer fast approaching its time to get stuck into some delicious salads! And this beautiful roast veggie salad is sure to tick the boxes for all the family! Delicious and simple to make it uses ingredients from our November Fresh Food box!
- 1 Medium Sweet Potato
- 4 Medium Potatoes
- 2 Medium Beetroot
- 4 tlb Spoons Of Olive Oil
- 150g Of Rocket & Baby Spinach
- Juice Of 1/2 A Large Lemon
- 1/3 Cup Of Parsley Leaves
- 320g Jar Of Soft Goats Cheese In Oil
- Mix Of Nuts & Seeds
- Salt & Pepper To Taste
Pre heat your oven to 200c.
Wash, scrub and chop the sweet potato, potato and beetroot into large chunks (no need to peel – less waste and more nutrition!). Place in a large bowl and toss in the oil, salt and pepper.
Spread out on a large tray and roast for 40 -45 min until golden brown.
In a large bowl gently toss together the roasted veggies, parsley and rocket/spinach. Crumble in the goats cheese and drizzle with the lemon juice and additional oil from the goats cheese jar.
Serve on a large platter and top with some toasted nuts and seeds to add that extra bit of crunch!