Roast root vegetables quinoa feta salad

Spring is in the air. Thoughts are turning to loosing the winter coat! This roast root vegetables quinoa feta salad is low carb’ full of flavour but still comforting on a cool early spring night. Any leftovers are delicious cold the next day.

  • Prep Time

    20 Minutes
  • Cook Time

    30 Minutes
  • Serves

    6 People


  • 8 baby beetroot, washed peeled and cut in half
  • 4 baby parsnip peeled and cut in half
  • 1 long thin sweet potato (about 300gs) peeled and cut in 1 cm thick slices
  • 1 large red onion peeled and cut in wedges
  • 4 tablespoons extra virgin olive oil
  • 2 cups cooked white quinoa
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • juice and zest of 1 lemon
  • 2 handfuls of rocket or baby spinach leaves
  • 2/3 cup of marinated Persian style feta
  • ½ a cup chopped smoked almonds (optional)
  • sea salt and freshly ground black pepper

You'll Need

  • Multix Bake
  • Multix Freezer Bags


  1. Preheat oven to 180oC  Line two large oven trays with Multix Bake.
  2. Place the prepared root vegetables in a large Multix freezer bag with half the olive oil, the cinnamon and cumin and season generously with salt and pepper. Seal the bag and  shake in the bag.  Transfer the veggies to a single layer on the trays and bake in the preheated oven for about 30 minutes or until the vegetables are turning light brown and are tender. (Tip: You may need to take the onions out earlier as they tend to cook faster than some of the other veggies.)
  3. In a large bowl add the cooked quinoa, spinach or rocket remaining olive oil and the lemon juice and zest and chopped almonds if your using them. As soon as the vegetables  are cooked transfer them to the bowl with the other ingredients and toss to combine.  Season to taste,  transfer to a serving platter and serve warm scattered with marinated feta.