Roasted Vegetable Salad with Feta Cream
This side dish, salad or lunch of Roasted Vegetable Salad with Feta Cream offers warm flavors with a creamy tangy dip of a Feta-Mascarpone cream.
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Servings: 2 people
Ingredients
- 3-4 golden beets
- 2 bundles carrots
- 12 ounces orange tomatoes small
- 1 bell pepper orange
- olive oil
- salt and pepper
- 10 sprigs parsley finely chopped
Feta Cream
- 4 ounces Feta cheese
- 1.5 ounces Mascarpone cheese
- 2 tablespoons milk
- pepper
- olive oil
Instructions
- Preheat the oven to 400 degrees F.
- Wash and dry the beets, wrap them in aluminum foil and place them on a baking sheet.
- Cut or pull the greens off the carrots, wash them and cut them in half. Place them on the baking sheet as well and drizzle with olive oil and sprinkle with salt.
- Wash the bell pepper and place it on the baking sheet.
- Place the baking sheet in the oven and bake for 40 minutes. The carrots and bell pepper will be done before the beets, so take them off the baking sheet after about 20 minutes. and continue baking the beets for another 20 minutes, or until you can insert a fork without much resistance.
- Allow carrots and bell peppers to cool. Remove the skin from the bell pepper.
- Wash the tomatoes, cut them in half and keep them aside.
- Cut the carrots on the bias, or in sticks if you prefer. Cut the bell pepper in strips.
- When the beets are done. Allow them to cool and cut them in thin slices.
- Mix all the vegetables. Add a drizzle of olive oil, and salt and pepper to taste. Add the chopped parsley and mix.
- Transfer the feta and the Mascarpone to a blender and pulse a few times until well blended. Add the milk to get the desired consistency.
- Serve vegetables on plate with a 'smear' of feta cream.
- Drizzle with olive oil and enjoy!
Nutrition
Calories: 353kcal | Carbohydrates: 24g | Protein: 15g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Sodium: 837mg | Fiber: 6g | Sugar: 12g
Nutrition information is automatically calculated, so should only be used as an approximation.
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