Roasted Root Vegetable Salad

A filling roasted root vegetable salad made with celeriac, carrots, parsnips, beetroot and lots of spices. Serve with a yoghurt, honey, chilli and lemon dressing.

Made using smooth FAGE Total Yoghurt this flavour packed yoghurt salad dressing is easy to make and the perfect companion to our spicy and colourful roasted root vegetable salad recipe.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
100g FAGE Total
1 small celeriac, peeled & cut into 2cm chunks
2 carrots, peeled & cut into 2cm chunks
2 parsnips, cut into 2cm chunks
2 tbsp sunflower oil
3 medium beetroot, washed & cut into
1.5cm thick wedges
2 tsp coriander seed
1 ½ tsp cumin seed
1 tsp fennel seed
1 tsp honey
1 red chilli, finely chopped
Juice ½ lemon
½ 25g bunch flat leaf parsley, roughly chopped
100g mixed salad leaves
25g toasted flaked almonds

>60'
Serves 4
INSTRUCTIONS
  1. Heat the oven to 220°C / 425°F / Gas Mark 7. Line a large baking tray with non stick baking paper. Toss the celeriac, carrots and parsnips with 1 ½ tbsp oil and scatter over the baking tray. Mix the beetroot with the remaining oil and add to the tray, keeping separate to the other vegetables. Roast for 30 minutes.
  2. Coarsely grind the spices with a pinch of salt flakes in a pestle and mortar. Add to the vegetables, stirring gently, trying not to mix the beetroot in too much, and roast for a further 30 minutes until the vegetables are golden and tender. Cool for 15 minutes or completely if making ahead.
  3. Mix together the yoghurt, honey, chilli and lemon and season. Add the parsley and leaves to a large bowl, add the roasted vegetables and toss gently. Drizzle with the dressing and scatter with almonds.

Want more inspiration for something similar? Try our recipe Baked Sweet Potatoes with Feta-Jalapeno Filling, Crispy Chorizo & Watercress Salad

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