I should be doing the dishes, but instead I bring you a reader recipe. Trumpets please!
This recipe comes from the lovely Cindy. Cindy is a great cook and she's hot with a capital H.
Like this: Hot!
I've been hanging on to to this recipe for a while now, waiting for just the right moment to share it because it's one that suits a change of season. The kind of salad that you can eat in cooler climes, to either farewell summer or welcome spring.
Thanks for sharing Cin! The amounts below will easily serve 4 smoking mamas.
4 fresh beetroots, peeled and cut into quarters
half a butternut pumpkin, peeled and cut into similar size chunks
12 small potatoes cut into quarters
2 swedes or any other root veggies available
3 biggish handfuls of baby spinach
250gm creamy feta
1/2 cup of good, whole egg mayonnaise
splash of balsamic vinegar
dash of olive oil
salt and pepper
Parboil all the veggies separately until just tender.
Roast the veggies at 180C degrees until they are a little bit crunchy.
While the roasted veg are still hot, pour over the dressing ingredients and gently toss to coat each piece, set aside to cool slightly while you prepare the rest of the salad.
Wash the baby spinach and dry off with a clean tea towel or salad spinner. Make a bed of spinach on a pretty serving dish and spread the cooked veggies on top.
Crumble the feta over the top and season with salt and pepper.