At this time of year, fresh produce that is actually local and in season gets a little sparse. Luckily beautiful root veggies can save the day, especially as they can be stored a little longer than more delicate veggies. When I run out of space in the kitchen, I often keep my root veg in a paper bag at the bottom of our stairs which is like a larder as it’s so cold there all the time! My favourite way to eat root veg is to roast them, this brings out their natural sweet earthy flavours and you can add some good quality fats when you roast them to help your body absorb all their fat soluble vitamins. I decided to make this delicious meal packed with healthy fats and perfect as a warm lunch.
- 2-3 carrots
- 2-3 parsnips
- 2-3 beetroot
- 1 tbsp coconut oil
- 100g feta cheese
- 1 avocado
- 2 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- Fresh parsley to serve
- Pre heat the oven to 200c and prepare a large baking tin. Wash the root veg (I left the skin on but scrubbed them) and chop into bite size pieces. Add to the baking tin along with 1 tbsp melted coconut oil. Toss in the oil and roast until tender, about 45 minutes.
- Prepare the dressing by mixing the oil and vinegar together in a jar and set aside. Once the veggies are tender divide between two plates and top with the feta cheese crumbled and the avocado. Drizzle over the dressing and add a sprinkle of fresh parsley.
- I know that dressings tend to be heavier on the oil than the vinegar but I prefer the extra tang. I also roasted the veg so they still had some bite, if you want softer veg roast for longer.
I just love the colours and flavours on this plate! The sweetness of the root veggies goes so well with the saltiness of the feta and the creaminess of the avocado. The balsamic dressing adds a little sharpness. Noms.
This salad is packed with healthy carbohydrates and fats, but if you wanted to add some protein for a more rounded meal, try adding some green lentils or maybe even some delicious flaked wild salmon.
What are your favourite vegetables at this time of year? When you have roast veg do you like them soft or firm?