Feta and Roasted Root Vegetable Salad

Hey there!

 

Thanks to the wonderful summer days we are currently experiencing in Switzerland, my family and I decided to have a few different salads for dinner. We ended up eating a beautiful couscous salad, a green salad with avocado and dried tomatoes as well as an amazing roast root vegetable feta salad, which was the one we enjoyed the most, hence it will be my newest addition to fannythefoodie’s recipe index.

I roasted the vegetables in the afternoon and let them cool down, while I went swimming in a lake close to where I live, however it would turn out just as great if you used the leftover veggies from a roast dinner.

To add a summery lightness to the hearty vegetables I threw together a dressing out of all natural yoghurt, a few sprigs of mint, a little lemon juice and some white vine vinegar.

And since I also had some feta around, I crumbled some of it over the salad.

What I ended up with was plain and simply absolutely delicious and a pleasure to our taste buds, it was most definitely the star of our salad party.

With this creation I took inspiration from a salad I was served around 1.5 years ago in Fairhaven, a little town which is located on the great ocean road in the south of Australia. As I was eating it I started reminiscing that summer, which I had spent with the loveliest people in one of the most beautiful places I have ever been. In fact so many amazing memories of the year I spent overseas popped up in my head and I actually got a little homesick. I have to admit, I really miss Australia sometimes, especially the people.

Now you are hopefully convinced that you need to try this delightful salad, so there you go the ingredient list.

 

You will need:

 

For the roast root vegetables:

 

• 1 large sweet potato
• 2 medium beetroots
• 3 medium carrots
• a few sprigs of rosemary
• 1tbs olive oil
• ½ lemon (juice)
• salt
• pepper

 

1. Line a baking sheet with baking paper and preheat oven to 180 degrees

2. Slice your root vegetables in approximately 1 cm thick slices, put them on the lined baking sheet

3. Drizzle the sliced vegetables with the olive oil and the lemon juice, distribute your sprigs of rosemary evenly over the vegetables

4. Salt and pepper vegetables, remember however that you will add salt to the dressing so do not over do it

5. Bake for around 40 minutes or until your veggies are nicely roasted, they should be slightly crispy on the outside and soft and tender on the inside

6. Let the vegetables sit until completely cooled, that’s why I recommend using left over veggies from a roast dinner the days before, so you don’t have the hassle of waiting hours for them to finally get cold

 

 

 

For the dressing and arranging of the salad:

 

• Your previously roasted vegetables
• 2tbs all natural yoghurt
• 2tbs white wine vinegar
• ½ lemon (juice and zest)
• a few sprigs of mint
• 1tsp dried thyme
• ½tsp salt
• pepper
• 50 g feta

 

1. Chop up mint

2. Zest and juice lemon

3. Combine yoghurt, lemon juice and zest, thyme, mint, white wine vinegar, salt and pepper

4. Arrange the cooled root vegetables on a plate

5. Crumble feta evenly over the veggies

6.Drizzle dressing over the whole salad

7.Let it rest in the fridge for at least one hour, the longer the better, so the dressing can infuse into the vegetables

Voila, a few hours later you will finally be able to eat this tasty creation you have been working for so hard.

But seriously, I know, the whole process takes quite a lot of time, however the actual work you are doing basically doesn’t require any sacrifice of your precious hours. So go off, start cooking, the sooner the better, otherwise you won’t be eating dinner until way past bedtime.

 

Bisous

Fanny, the foodie