Roast Vegetable Salad

• 1 sweet potato
• 1 large carrot
• 1 large parsnip
• 1 potato
• 1 large beetroot (red beet)
• 1 tablespoon cooking oil
• 1 teaspoon salt
• 1 cup cooked kidney bean
• 12-1 cup cashew nuts
• 12 cup feta cheese
• 2 cups rocket
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar

1. Chop the vegetables into bite size pieces and toss them in the cooking oil and salt.
2. Roast the vegetables at a moderate heat for twenty minutes or until they are soft then allow them to cool.
3. Rinse the beans well and mix them with the vegetables, almonds, feta and rocket.
4. Whisk the olive oil and balsamic together to form a dressing then toss it through the salad and serve.

sweet potato, carrot, parsnip, potato, beetroot, cooking oil, salt, kidney bean, cashew nuts, feta cheese, rocket, olive oil, balsamic vinegar

Taken from www.food.com/recipe/roast-vegetable-salad-525629 (may not work)