- 0:15 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Watching your waistline has never been easier or tasted quite so good.
Ingredients
- 4 (about 500g) beetroot bulbs, peeled, cut into wedges
- 2 (about 400g) fennel bulbs, trimmed, cut into wedges
- 2 (about 400g) parsnips, peeled, cut into batons
- 1 bunch baby (Dutch) carrots, trimmed, peeled
- Olive oil spray
- 1 tablespoon wholegrain mustard (see note)
- 2 tablespoons white balsamic vinegar
- 2 teaspoons honey
- 2 teaspoons extra virgin olive oil
- 75g baby rocket leaves
- 50g (1/3 cup) low-fat feta, crumbled
- 1 tablespoon pepitas (pumpkin seed kernels)
Method
- Step 1Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place beetroot, fennel, parsnip and carrots, in a single layer, on tray. Spray with oil. Season with pepper. Bake for 30 minutes or until tender. Transfer to a large bowl.
- Step 2Meanwhile, combine the mustard, vinegar, honey and oil in a small bowl.
- Step 3Add the rocket and half the dressing to the vegetables. Gently toss to combine. Divide among serving plates. Top with feta and pepitas. Drizzle over the remaining dressing.
- High fibre
- Low fat
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
951 kj
Energy
6g
Fat Total
2g
Saturated Fat
11g
Fibre
10g
Protein
8mg
Cholesterol
346.88mg
Sodium
22g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
If you want this recipe to be gluten free, use a gluten-free mustard.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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