Happy Tuesday guys! Recipe of the day is Roasted Brussel Sprout & Feta Salad – delicious combination of roast veggies, feta crumbs and balsamic dressing.
I’ve been having this salad every weekend for the last month and I just can’t get enough of it. I think I’m making it again this weekend. 😉 It’s more than simple, uses seasonal veggies, a bit of feta and tangy balsamic dressing.
it works well with pre-cooked beetroot, so if you’re out of time, you could use it. Also, for a bit of crunch, try adding some pumpkin seeds or eve roasted walnuts. The seeds and nut taste great with the roast veggies.
What you need:
- brussel sprouts
- beetroot
- carrots
- feta cheese
- olive oil
- balsamic vinegar
- salt
Here’s how to make this lovely Roasted Brussel Sprout & Feta Salad
Ingredients:
- 600g brussel sprouts, cleaned and cut in halves
- 2 large carrots, cut into chunks
- 350g beetroot, cut into chunks
- 120g feta cheese
For the dressing:
- 2tbsp olive oil
- 1tbsp balsamic vinegar
- salt to taste
Preparation:
- Preheat the oven to 200°C.
- In a baking tray arrange the sprouts and carrots, drizzle with a bit of olive oil and a touch of salt. Bake in the oven for about 20 minutes, turning them over halfway.
- In a separate baking tray arrange the beets. You could bake them in the same tray with the sprouts and carrots but bear in mind they will colour all of the veggies in red. 🙂 Drizzle them with olive oil and a touch of salt. Bake for around 20 minutes, turning them over halfway.
- On a serving plate, arrange the roasted veggies, and pour over the dressing (which you have already mixed).
- Add the feta cheese crumbs on top and serve. It’s delicious warm or cold!
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon.
Meanwhile, have a tasty Tuesday and keep safe. xx
