Roasted Parsnips and Beets With Sheep’s Feta and Tarragon

Feel free to make any substitutions with the vegs, but stick with the salty feta as it’s a really nice balance to the roasted sweetness.  If you want to use basil or any other herb instead of the tarragon, do it.

Roasted Parsnips and Beets With Sheep’s Feta and Tarragon

Beets
Parsnips
Salt
Sheep’s Feta Cheese
A few sprigs of fresh tarragon (You could use basil, thyme, oregano…)
Olive Oil

Set oven to 350. Chop the vegs – if you’re using the stove top method, cut them smaller than if you’re using the oven as this will reduce cooking time hugely. Salt lightly. Cook for about 45 minutes until tender.  Heat some oil (I used olive oil) and toss in a few sprigs of fresh herbs. Turn off heat and let it sit a few minutes to allow the oil to absorb the herb’s flavor. Place the vegs in a dish, toss the feta on top, drizzle the oil over the whole thing, top with the wilted herbs.

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