“When the ground is covered by frost, and the days are half eaten by darkness, this salad of rich colors and earthy tastes brings to the table a vibrant reminder of what lies beneath us” – Sophie Dahl

What you need:

* 1 red onion
* 1 sweet potato
* 2 carrots
* 2 parsnips
* 1 celeriac
* 2 beets
* Salt and pepper
* Olive oil
* A handful of chopped walnuts
* A handful of crumbled feta cheese


* 2 tablespoons of olive oil
* 1 handful of fresh parsley, chopped
* 1 tablespoon of balsamic vinegar
* 1 teaspoon of Dijon mustard
* A squeeze of lemon juice (optional)

What you do:

Preheat the oven to 425°F (See Conversion Table for Celsius and Gas Mark). Peel and chop the vegetables into wedges. Put them in a roasting pan, season them, then give them a healthy shower of olive oil. Cook them for about 30 minutes, turning them a couple of times. Five minutes before they are ready, put the walnuts on a cookie sheet, pop in the oven and toast them.

Pour the vegetables into a dish and sprinkle the feta on top. Make a dressing with the olive oil, parsley, balsamic vinegar, mustard and a squeeze of lemon juice, if you like. Dress the vegetables and sprinkle the warm toasted walnuts on top.



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