Betroot

and Feta Salad

Ingredients
Serves: 2

2 beetroots, peeled and cubed

2 parsnips, peeled and cubed

1 small sweet potato, peeled and cubed

1 tablespoon olive oil

1/4 teaspoon dried oregano

1 pinch salt and freshly ground pepper, to taste

To Serve

75g feta or soft goat cheese

1 sprig parsley, diced, to garnish
Directions
Preparation:15min Cook:15min Ready in:30min
Preheat the oven to 200 degrees C.
Place the cubed beetroot, parsnip and sweet potato in a large
roasting tin.
Drizzle with olive oil and sprinkle with oregano, salt and pepper.
Toss to coat.
Spread evenly in one layer across the roasting tin being careful
not to overcrowd the tin otherwise the vegetables will steam
instead of roast.
Roast the vegetables in the preheated oven until tender and
slightly caramelised; about 15 to 20 minutes.
Remove from oven and either serve immediately tossed with
crumbled feta and diced parsley or set aside to cool slightly before
assembling as a salad.