Silver beet and roasted vegetable salad

This low cost, tasty, vegetarian roast vegetable salad is is a delicious healthy lunch or dinner!

Serves: 6

Time to make: 55 mins

Hands-on time: 15 mins

Ingredients

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500g silver beet

1 onion, sliced

4 cups mixed root vegetables, chopped in 3cm dice (such as carrots, parsnips, pumpkin, swede or kumarasweet-potatoX)

spray oil

135g pottle pesto dip (we like the sun-dried tomato with cashew and parmesan)

100g feta cheese, crumbled

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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1 Preheat oven to 200°C and line a baking dish with baking paper.

2 Wash and drain silver beet. Cut leaves from stalks and slice finely. Discard any tough or older stalks. Run a vegetable peeler over the remainder to remove any tough ribs. Slice stalks finely. Blanch stalks and leaves separately in salted boiling water for 1 minute or until tender. Refresh under cold water and drain well.

3 Place onion and root vegetables on prepared tray and toss or spray with oil. Bake in oven for 30-40 minutes. Remove from oven and scatter over silver beet and return to oven for 10 more minutes.

4 Toss through pesto dip. Serve sprinkled with crumbled feta.

HFG tip

Humble vege star: Silver beet

Silver beet contains lutein and zeaxanthin — which are great for maintaining eyesight.

Nutrition Info (per serve)

Calories 289 cal

Kilojoules 1210 kJ

Protein 9 g

Total fat 21 g

Saturated fat 5 g

Carbohydrates 15 g

Sugar 8 g

Dietary fibre 6 g

Sodium 420 mg

Calcium 190 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.