Thanks to the wonderful summer days we are currently experiencing in Switzerland, my family and I decided to have a few different salads for dinner. We ended up eating a beautiful couscous salad, a green salad with avocado and dried tomatoes, as well as an amazing roast root vegetable feta salad, which was the one we enjoyed the most, hence it will be my newest addition to Fanny the Foodie’s recipe index.
I roasted the vegetables in the afternoon and let them cool down while I went swimming in a lake close to where I live; however, it would turn out just as great if you used the leftover veggies from a roast dinner.
To add a summery lightness to the hearty vegetables, I threw together a dressing out of all-natural yogurt, a few sprigs of mint, a little lemon juice, and some white wine vinegar.
And since I also had some feta around, I crumbled some of it over the salad.
What I ended up with was plain and simply absolutely delicious and a pleasure to our taste buds—it was most definitely the star of our salad party.
With this creation, I took inspiration from a salad I was served around 1.5 years ago in Fairhaven, a little town which is located on the great ocean road in the south of Australia. As I was eating it, I started reminiscing about that summer, which I had spent with the loveliest people in one of the most beautiful places I have ever been. In fact, so many amazing memories of the year I spent overseas popped up in my head and I actually got a little homesick. I have to admit, I really miss Australia sometimes, especially the people.
Now you are hopefully convinced that you need to try this delightful salad, so here’s the ingredient list.
1 large sweet potato
2 medium beetroots
3 medium carrots
A few sprigs of rosemary
1 tbs olive oil
½ lemon (juice)
1. Line a baking sheet with baking paper and preheat oven to 180 degrees.
2. Slice your root vegetables in approximately 1-centimeter thick slices, put them on the lined baking sheet.
3. Drizzle the sliced vegetables with the olive oil and the lemon juice, distribute your sprigs of rosemary evenly over the vegetables.
4. Salt and pepper vegetables; remember, however, that you will add salt to the dressing so do not overdo it.
5. Bake for around 40 minutes or until your veggies are nicely roasted—they should be slightly crispy on the outside and soft and tender on the inside.
6. Let the vegetables sit until completely cooled. That’s why I recommend using leftover veggies from a roast dinner the days before, so you don’t have the hassle of waiting hours for them to finally get cold.
For the dressing and arranging of the salad:
Your previously roasted vegetables
2 tbsp all-natural yogurt
2 tbsp white wine vinegar
½ lemon (juice and zest)
A few sprigs of mint
1 tsp dried thyme
½ tsp salt
1.5 oz feta
1. Chop up mint.
2. Zest and juice lemon.
3. Combine yogurt, lemon juice and zest, thyme, mint, white wine vinegar, salt, and pepper.
4. Arrange the cooled root vegetables on a plate.
5. Crumble feta evenly over the veggies.
6. Drizzle dressing over the whole salad.
7. Let it rest in the fridge for at least one hour, the longer the better, so the dressing can infuse into the vegetables.
Voila, a few hours later, you will finally be able to eat this tasty creation you have been working for so hard.
But seriously, I know the whole process takes quite a lot of time; however, the actual work you are doing basically doesn’t require any sacrifice of your precious hours. So go off and start cooking, the sooner the better; otherwise, you won’t be eating dinner until way past bedtime.
Fanny the Foodie
Fanny is first and foremost a major foodie. She loves anything about food: She loves preparing it, styling it, shooting it, and, of course, eating it. Her blog is her creative outlet on which she weekly publishes plant-based recipes. From the most indulgent chocolate treats to healthy breakfasts and delicious dinner recipes, she’s got you covered. Follow along on Instagram at @fannythefoodie.