| Prep: 15 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 16g | 3g | 39g |
| sugars | fibre | protein | salt |
| 12g | 9g | 4g | 0.91g |
I absolutely adore the Roasted Swede and Carrot Salad. It’s a vivid medley of colorful root vegetables and crispy salad leaves, all united under a drizzle of honeyed, citrus-soaked feta. Earthy, sweet and just a hint of spice, this dish is a reflection of my culinary philosophy — a perfect blend of the Southern warmth I’ve embraced from Atlanta and the vibrant West African influences I’ve inherited from my Nigerian descent.
A Harmony of Flavors
The magic of this Roasted Swede and Carrot Salad begins with humble ingredients – swedes and carrots – are taken and transformed through the simple yet transformative power of roasting. The caramelization process unlocks the hidden depth of flavor in these humble root veggies, creating a symphony of sweet, savory, and slightly smoky notes.
The addition of olive oil infused with chili flakes brings a subtly fiery dimension to the dish, a nod to the bold, spice-infused dishes central to West African cuisine. Just when you might think the salad is all about warmth and intensity, the refreshing coolness of crisp salad leaves step in, providing a much-needed contrast and balance.
The final act is the addition of crumbled feta cheese, crystalized with a lick of honey and a spritz of tangy lemon. This surprising element is not traditional to either Southern or African cooking, but I’ve found that its briny sweetness adds a perfect crowning touch to this delectable dish.
Nutritious and Delicious
The Roasted Swede and Carrot Salad is not just a sensorial delight, but a boon for your health too. Both swedes and carrots are rich in dietary fiber, aiding digestion and promoting heart health. Moreover, their high vitamin content boosts immune function and supports good vision. [source]
Olive oil, a cornerstone of the Mediterranean diet and renowned for its numerous health benefits, lends heart-healthy fats and a dose of antioxidants. To top it all off, a generous helping of fresh greens brings a cocktail of vitamins A and C, calcium, and iron into the equation, making this salad as nourishing as it is delicious.
If you’re looking to pair this flavorful dish with a main course, it works beautifully with grilled fish or chicken breast. Alternatively, it stands on its own as a light lunch. I can’t wait for you to fall in love with this recipe too.
What You’ll Need
- 3 medium-sized swedes
- 4 large carrots
- 3 tablespoons of olive oil
- 2 tablespoons of honey
- 1 teaspoon of chili flakes
- Salt and black pepper to taste
- 5 ounces of fresh salad leaves
- 1/4 cup of feta cheese
- 1/2 lemon, juiced
- 2 tablespoons of balsamic vinegar
Method
Step One
Preheat your oven to 200 degrees Celsius or 180 degrees for a fan oven. Peel the swedes and carrots and then cut them into chunky pieces.
Step Two
Place the swedes and carrots on a large baking sheet. Drizzle them with 2 tablespoons of the olive oil, then drizzle over the honey. Sprinkle the chili flakes, salt, and black pepper on top, then toss everything together to make sure the vegetables are well coated.
Step Three
Roast the vegetables in the oven for about 30-40 minutes, or until they are tender and golden. Make sure to turn them over halfway through the cooking time.
Step Four
While the vegetables are roasting, prepare the salad leaves by washing them and then drying them thoroughly.
Step Five
When the vegetables are done, take them out of the oven and let them cool slightly.
Step Six
In a large bowl, combine the salad leaves with the roasted vegetables. Crumble the feta cheese on top.
Step Seven
Whisk together the remaining tablespoon of olive oil, the lemon juice, and the balsamic vinegar to make a dressing. Drizzle this over the salad, then toss everything together so that it’s well combined.
Step Eight
Serve the salad while it’s still slightly warm, or let it cool completely and then serve it chilled. Enjoy!
