Autumnal Roasted Vegetable Salad
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 1 hour 10 minutes
- 1 bunch golden beetroots
- 250g/8.83ozs. green beans, topped
- 3 stick green onions
- 5 tablespoons garlic oil or olive oil
- 100g/3.5ozs. Persian feta
- 2 tablespoons smoked paprika
Step 1 - Preheat oven to 200C/400F. Line a baking tray with parchment. Trim the beetroot leaves and discard any that aren't in prime condition. Scrub the beetroots clean with a vegetable brush and drizzle some oil over them and wrap in parchment and roast for 40 minutes.
Step 2 - Chop the beetroot leaves and stems into 2 inch pieces along with the spring onion. Drizzle oil over this and wrap in baking parchment and create a little packet. Set aside. Then drizzle oil over the beans and when the beetroot has had 40 minutes, add the beans to the tray and roast for 25 minutes (the beetroot need about an hour). Add the packet of beetroot leaves in during the last 10 minutes.
Step 3 - Place on serving plate. Sprinkle paprika on a small plate and roll tablespoons of the Persian feta in it.