One of my most favourite things about living in Adelaide is the Central Markets. Lucky me works very close to the markets so if I manage to avoid the urge to have too many champers with friends at the pub on a Friday night I love to head into the markets, pick up some treats and head home for a night in. Above are some of my spoils from Friday night.
Which I turned into this delicious roasted beetroot, parsnip and feta salad. Served with yummy lamb french cutlets and a bottle of wine, shared with Miss French Navy - it was such a relaxing and chilled out night, it was 2am before we knew it.... oops!
I'm no master chef, and this salad is delicious and so easy. see below (via www.allrecipes.com.au)
2 beetroots, peeled and cubed
2 parsnips, peeled and cubed
1 small sweet potato, peeled and cubed
salt and freshly ground pepper.
100g feta (use danish....yum)
1 sprig parsley, diced, to garnish
1. Preheat oven to 200 degrees C
2. Place the cubed beetroot, parsnip and sweet potato in large roasting tin. Drizzle with olive oil and sprinkle with the oregano, salt and pepper.
3. Roast the vegetables in the preheated oven until tender and slightly caramelised; about 15 to 20 minutes.
4. Remove form oven and serve immediately tossed with crumbed feta and diced parsley.