Today, I’m going back to my roots… my vegetable roots that is. This dish has it all – beets, sweet potatoes, celery root, parsnips and carrots topped with a tangy dressing, walnuts, and feta. It would be hard to hate that mix, am-i-right?
With each passing year, I find myself growing more and more fond of vegetables. Therefore, dishes full of nothing but veggie goodness speak to my soul, my veggie loving soul. I ate this for lunch, dinner, lunch and then dinner again. In conclusion, I liked this dish.
1 small red onion, cut into 1/2″ wedges
1 sweet potato, peeled and cut into 1″ pieces
1 carrot, peeled and cut into 3/4″ pieces
1 parsnip, peeled and cut into 3/4″ pieces
1 celery root, peeled and cut into 3/4″ pieces
1 beet, peeled and cut into 3/4″ pieces
3T olive oil
1/4C walnuts, toasted and chopped
2tsp balsamic vinegar
2tsp fresh squeezed lemon juice
1tsp dijon mustard
2T flat-leaf parsley
1/4C crumbled feta cheese
Preheat oven to 425 degrees. In a roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root, and beet with 2T olive oil.
Season with salt and pepper.
Roast for 45 minutes, stirring 1/2 way through. Vegetables should be tender and golden.
In a bowl, whisk lemon juice, balsamic vinegar, mustard and 1T olive oil. Stir in cooked veggies and walnuts.
Taste and adjust seasonings.
Top salad with feta.