Roasted Root Vegetable Salad with Feta-Yogurt Dressing

Name: Roasted Root Vegetable Salad with Feta-Yogurt Dressing
Cook time: 55 min
Yield: 4 meals
Ingredients: carrot; beetroots; parsnip; red onion; oil; salt; black pepper; dried rosemary; honey; kale; pinch salt; juice from 0,5 lime; natural yogurt; juice from 0.5 lime; pinch black pepper; olive oil; feta cheese

An ideal autumn dish, where roasted seasonal root vegetables evoke a harmony of rich and earthy sweet tones. The creamy feta-yogurt sauce adds a refreshing lightness that gently highlights the character of the entire dish.

55 min

Gluten-free

Root vegetables:: 2 carrot; 1 pkgbeetroots; 3 parsnip; 2 red onion; 2 tbspoil; 1.5 tspsalt; 0.5 tspblack pepper; 2 pkgdried rosemary; 1 pkghoney; 1 pkgkale; 1 tbspoil; pinch salt; juice from 0,5 lime
Dressing:: 1 pkgnatural yogurt; juice from 0.5 lime; pinch salt; pinch black pepper; 1 tbspolive oil; 1 pkgfeta cheese

Tip

The yogurt dressing can be made without feta cheese, or you can roast the feta. Add it to the vegetables in the oven along with the kale.

1
Preheat the oven to 200°C and line a baking sheet with parchment paper.
2
Wash and peel the carrots, parsnip, and red beets. Cut them into slices and spread them evenly on the tray. Cut the red onion into larger pieces and add to the other vegetables.
3
Drizzle the vegetables with oil, season with salt, pepper, rosemary, and drizzle with honey. Roast for approximately 35 minutes until the vegetables are soft.
4
Prepare the dressing: in a bowl, mix yogurt with salt, pepper, olive oil, and lime juice. Then crumble the feta cheese and mix or blend until smooth.
5
Wash the kale and remove the tough stems. Cut the leaves into thin strips, drizzle with oil, and lightly salt.
6
After 35 minutes, add the kale to the roasted vegetables and roast for another 5–8 minutes until the kale softens and turns golden.
7
Divide the roasted vegetables and kale onto plates, drizzle with the dressing, and optionally add more lime juice to taste.

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Roasted Root Vegetable Salad with Feta-Yogurt Dressing

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