Silver beet and roasted vegetable salad

Instructions

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.