Roasted Root Vegetables with Herbs and Ricotta Salata
Prep 15minBake 40minMakes 6 serves
The simplicity of these roasted winter root vegetables allows their true flavours to shine – especially when finished with fresh herbs, lemon and ricotta salata.
- 1 bunch baby beetroot, scrubbed, trimmed and halved if large
- 1 bunch baby (Dutch) carrots, scrubbed, trimmed and halved
- 1 fennel bulb, trimmed and cut into 8 wedges
- 3 small parsnips, scrubbed, trimmed and quartered
- 2 tablespoon extra-virgin olive oil, plus extra to drizzle
- 40g ricotta salata (see Baker's Tips) or sheep's milk feta, crumbled or coarsely grated
- 1½ tablespoons oregano leaves
- 1½ tablespoons chopped flat-leaf parsley
- 1 lemon, zest finely grated
- lemon wedges or cheeks, to serve
- Preheat the oven to 220°C (200°C fan-forced)
- Toss the beetroot, carrots, fennel and parsnip with the oil to coat. Spread over the base of a roasting dish and bake for 40 minutes, tossing once halfway through baking, or until the beetroot is tender when pierced with a skewer.
- Remove the vegetables from the oven and transfer to a serving platter. Drizzle with a little more oil. Combine the ricotta salata, oregano, parsley and lemon zest and scatter over the vegetables. Serve warm or at room temperature with lemon wedges.
Baker's TipsRicotta salata is an Italian ricotta cheese that has been pressed, salted and aged for at least 90 days. It has a wonderfully salty flavour and firm texture which is perfect for crumbling, slicing or grating.
This recipe is from Anneka's SBS Food online column, Bakeproof: Winter Root Vegetables.
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Photography by Alan Benson.