Tepid salad with oven baked root vegetables and steamed greens

Despite the flow of sad news and flaws of human nature, spring is here. 

As I am writing this post, I can hear the children from the nearby kindergarten playing and singing. Their voices, so full of enthusiasm and joy put a big smile on my face.  

And so does food. I think that from a very young age, food is so much more to us than just nutrition. It translates into affection and care. It is learning material that engages our senses by virtue of colour, shape, taste and texture. To put it simply, food makes me feel very thankful.  

I like using seasonal and wholesome ingredients that infuse my everyday life with joy.

These past days I have been making a tepid salad with baked root vegetables and steamed greens. I have been topping it with nuts and seeds, but I suspect it would also go very well with some (goat) cheese. 

I am quite sure it can put a smile or two on your face too.

Tepid salad with oven baked root vegetables and steamed greens
Serves 2
a simple and delicious tepid salad made of oven baked root vegetables and steamed greens
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
  1. 300 g turnips
  2. 300 g carrots
  3. 300 g celery root
  4. 2 medium sized beetroots
  5. 200 g of greens (example sweet peas, broccoli bouquets)
Spices & toppings
  1. 2 tbsp olive oil
  2. 1 tbsp (thyme) honey
  3. grated peel of half an organic lemon
  4. 1 tbsp rosemary
  5. a pinch of chili flakes
  6. 1 tsp salt
  7. freshly ground black pepper
  8. a handful of nuts (pine, cashew,almonds, etc.)
  9. cheese of your choice (optional)
  1. Set the oven at 200 ºC (392 ºF)
  2. Wash and peel the vegetables
  3. Cut them into wedges and place them in a big bowl
  4. Add two tbsp of olive oil, a tablespoon of honey and the spices.
  5. Mix well and spread the vegetables on the surface of an oven tray lined with parchment paper
  6. Place the tray in the middle rack of the oven
  7. Bake for 10 min
  8. Raise the temperature to 220 degrees (428 ºF) and bake the vegetables for another 15 min
  9. Take the oven tray out and add a handful of nuts of your choice, and/or cheese (haloumi, feta, goat-cheese)
  10. Bake for another 10 min
  11. Take out of the oven
  12. Steam your greens by cooking them softly in as little liquid as possible or place in a bowl in the microwave with some tablespoons of water and cook for 2-3 minutes, or until tender, but not overcooked.
  13. Mix the root vegetables and greens together when both are tepid.
  14. Add fresh lemon juice and some extra olive oil if you wish.
  15. Top with chopped parsley and coriander
  1. The vegetables should be tender when you take them out of the oven, but not too dry and crisp.
  2. This salad serves two as a main and four persons as a side-dish.
The Chick on a Pea http://chickonapea.com/



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