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Roasted root vegetable salad with feta

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Roasted root vegetable salad with feta
Roasted root vegetable salad with feta
  • 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 1
    Preheat 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 2
    Meanwhile, combine the mustard, vinegar, honey and oil in a small bowl.
  • Step 3
    Add 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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