Warm Winter Vegetable Salad

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Classic half the bowl picture. 
This is from Sophie Dahl (yes, former model, grandchild of Roald) - "Miss Dahl's Voluptuous Delights". It's actually a really nice cookbook. At the time I said, "It's probably the best salad I've ever had." I also noted that while it was roasting I thought the onions were overpowering so I took some of them out.

1 red onion
1 sweet potato
2 carrots
2 parsnips
1 celeriac (hardly ever available)
2 beets
salt and pepper
olive oil (nice stuff - for example, from Mom)
a handful of chopped/roasted walnuts
a handful of crumbled feta (I used goat feta)
mache lettuce, or something similarly buttery textured and not too crunchy or strong tasting.

Dressing
2 tbsp olive oil
1 handful fresh parsley, chopped
1 tbsp balsamic vinegar
1 tsp Dijon mustard
squeeze lemon juice

Preheat oven to 425. Peel and chop the vegetables into wedges. Put them in a roasting pan, season them, and give them a healthy shower of olive oil. Cook them about 30 minutes, stirring a couple of times. Five minutes before they're ready, "pop" the walnuts into the oven on a pan and toast them. Make the dressing, and pour half of it over the now cooked vegetables in their pan, out of the oven. Get some lettuce in a bowl, toss in some vegetables, sprinkle with some more dressing, walnuts, and feta cheese.


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