Silver beet and roasted vegetable salad
Time to make: 55 mins
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
- 500g silver beet
- 1 onion, sliced
- 4 cups mixed root vegetables, chopped in 3cm dice (such as carrots, parsnips, pumpkin, swede or kumarasweet-potatoX)
- oil spray
- 135g pottle pesto dip (we like the sun-dried tomato with cashew and parmesan)
- 100g feta cheese, crumbled
Total fat 21g
Saturated fat 5g
Dietary fibre 6g
1 Preheat oven to 200°C and line a baking dish with baking paper.
2 Wash and drain silver beet. Cut leaves from stalks and slice finely. Discard any tough or older stalks. Run a vegetable peeler over the remainder to remove any tough ribs. Slice stalks finely. Blanch stalks and leaves separately in salted boiling water for 1 minute or until tender. Refresh under cold water and drain well.
3 Place onion and root vegetables on prepared tray and toss or spray with oil. Bake in oven for 30-40 minutes. Remove from oven and scatter over silver beet and return to oven for 10 more minutes.
4 Toss through pesto dip. Serve sprinkled with crumbled feta.
Humble vege star: Silver beet
Silver beet contains lutein and zeaxanthin — which are great for maintaining eyesight.
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