Ingredients

4 parsnips, halved and chopped into chunks
2 beetroot, peeled and chopped into chunks
4 mandarin, peeled and sliced horizontally sliced (reserve the juice when cutting)
2 handfuls baby rocket
2 handfuls salad mix (we used a mesclun mix)
125g salt-reduced feta
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
Cracked pepper to taste
Fresh mint to garnish

Dressing Ingredients

Juice of one mandarin
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
½ teaspoon grainy mustard

Method

Preheat oven to 180˚C

Line roasting dish with tin foil and add chopped beetroot and parsnip and drizzle over balsamic vinegar and olive oil and a little cracked pepper

Roast for 30 to 35 minutes or until they have softened and caramelised, leave to cool at room temperature

Combine dressing ingredients in a small bowl or jug

On a serving dish, place the salad green, roast vegetables, sliced mandarin and feta

When ready to serve drizzle over salad dressing