Tepid Salad With Oven Baked Root Vegetables And Steamed Greens

A delicious and colourful salad made of oven baked vegetables and steamed greens. Spiced with rosemary, honey, olive oil and lemon peel... -- Chick on a Pea

Recipe courtesy of: The Chick on a Pea
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Preparation Time Cook Time
15 minutes 35 minutes
Ingredients - This recipe makes 4 servings
300 g turnips
300 g carrots
300 g celery root
2 medium sized beetroots
200 g of greens (example sweet peas, broccoli bouquets)
Spices & toppings:
2 tbsp olive oil
1 tbsp (thyme) honey
grated peel of half an organic lemon
1 tbsp rosemary
a pinch of chili flakes
1 tsp salt
freshly ground black pepper
a handful of nuts (pine, cashew,almonds, etc.)
cheese of your choice (optional)
1. Set the oven at 200 ºC (392 ºF)
2. Wash and peel the vegetables
3. Cut them into wedges and place them in a big bowl
4. Add two tbsp of olive oil, a tablespoon of honey and the spices.
5. Mix well and spread the vegetables on the surface of an oven tray lined with parchment paper
6. Place the tray in the middle rack of the oven
7. Bake for 10 min
8. Raise the temperature to 220 degrees (428 ºF) and bake the vegetables for another 15 min
9. Take the oven tray out and add a handful of nuts of your choice, and/or cheese (haloumi, feta, goat-cheese)
10. Bake for another 10 min
11. Take out of the oven
12. Steam your greens by cooking them softly in as little liquid as possible or place in a bowl in the microwave with some tablespoons of water and cook for 2-3 minutes, or until tender, but not overcooked.
13. Mix the root vegetables and greens together when both are tepid.
14. Add fresh lemon juice and some extra olive oil if you wish.
15. Top with chopped parsley and coriander
Tips and Tricks
The vegetables should be tender when you take them out of the oven, but not too dry and crisp.
This salad serves two as a main and four persons as a side-dish.