Roasted root vegetable salad

  • Cook: 45 min
  • Servings: 4


  • 400 g potatoes , peeled and cut in pieces
  • 300 g beetroot , peeled and cut in pieces
  • 300 g carrots , peeled and cut in pieces
  • 2 tbsp olive oil
  • 1.5 tsp salt


  • 2 tbsp olive oil
  • 2 tsp apple or white balsamic vinegar
  • 2 tsp mustard de Dijon
  • 0.5 tsp salt
  • freshly grounded pepper


Mix up the dish with other root vegetables or thinly cut onions.


Serve with chicken, a good roast, or with bread and a green salad for a filling vegetarian meal.

Serve up the seasonal root vegetables in a warm and filling salad topped with a tangy vinagrette and creamy crumbled queso fresco cheese.


Preheat oven to 200° C. Place potatoes in a large baking tray and beetroot and carrots on another. Add a tablespoon of olive oil on each tray and toss the vegetables to coat them in oil. Sprinkle with salt and bake for about 30 minutes – or till fork tender. In a small bowl whisk together olive oil, vinegar, mustard, salt and pepper. Set aside. Toss the vegetables with parsley leaves. Transfer to a serving plate. Crumble the Queso Fresco on top, drizzle with dressing and serve.


Want a plateful of


Having people over? Struggling to please your picky toddlers? Or fancy hosting a themed night?

Tell us why you're hitting the kitchen tonight, and let us serve you the inspiration for a successful night.

Scroll to continue Swipe to continue

Drag to select


Ready for a surprise?

See your result
  • Step 2
  • Step 3