Ingredients
Notes
Method:
- Roast the vegetables: Preheat the oven to 400°F. Chop the beets and sweet potatoes into medium-sized, fairly uniform chunks. Not too small otherwise they will burn and the bigger chunks taste better. For easier cooking, roast them separately since the beets may take a little longer depending on their size. I like to cut the parchment paper in half and place the beets on one side and the sweet potatoes on the other. Drizzle both with olive oil and season with garlic powder, salt and pepper. Roast until tender and lightly caramelized, checking the vegetables as they cook and removing the sweet potatoes if they finish first. You can cook for 20-25 mins.
- Roast the Chickpeas: Take a can of chickpeas, rinse it and place it on some parchment paper. Sprinkle on some garlic powder and paprika. Drizzle on some olive oil and roast with veggies. Keep chickpeas a bit longer to get it crunchy.
- Toast the walnuts: In a small pan, toast a handful of walnuts over medium heat until lightly golden and fragrant. Let them cool slightly, then chop them into smaller pieces and set aside.
- Make the dressing: In a bowl, add Dijon mustard, vinegar, honey, salt, pepper and olive oil. Whisk everything together and refrigerate until you’re ready to use it. The dressing should have a nice sharp, tangy flavour to balance the sweetness of the roasted vegetables and cranberries. If you like a little more bite, add an extra splash of vinegar.
- Assemble the salad: On a plate, add a generous handful of rocket leaves and drizzle with a little good olive oil. Top with a few pieces of roasted beets and sweet potatoes—you don’t need a lot of each. Scatter over the toasted nuts and add your feta cheese. Finish by lightly drizzling some of the dressing over the top. Don’t pour it all on at once—you just want enough to coat the salad without drowning it. You can always add more dressing as you eat.
- There should be enough to make a few salads so save the left overs to enjoy this Salad again.