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 tablespoons 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.
- Ricotta 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. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.