25. Another new recipe

DSC_0042(odd cafeteria photo for no good reason, other than I don’t have a picture of the delicious salad from the recipe below)

YUM YUM YUM YUM YUM YUM YUM!! Another Sweet Paul recipe. Sometimes wasting time surfing the internet pays off. Not often, but sometimes.


  • 26 oz. root vegetables (any mixture – such as beets, parsnips, carrots, sweet potatoes)
  • red onion, chopped to same size as root vegetables
  • 3 T. vegetable oil or light olive oil
  • 1 T. apple cider vinegar
  • 2 T. light brown sugar
  • 2 C. marinated beans (recipe below)
  • 5 oz. crumbled feta cheese
  • 1/4 C. sunflower seeds
  • handful of arugula
  1. Preheat oven to 350 F, and cover a rimmed baking sheet with parchment paper.
  2. Peel and chop vegetables into cubes of equal size. Place in single layer on parchment covered baking sheet.
  3. Drizzle the vegetables and red onion with oil, vinegar and sugar. Season with salt and pepper.
  4. Roast on the oven’s middle rack for around 40 minutes, stirring occasionally.
  5. When the roots are tender, take them out and combine with the marinated beans in a large bowl.
  6. Place the bean and vegetable mixture on a large serving platter. Scatter crumbled feta, sunflower seeds, and arugula over vegetables.


  • 2 C. canned beans, consider using 2 varieties
  • 1 clove garlic, minced
  • 4 T. apple cider vinegar
  • 1/4 C. fresh herbs, your choice (I didn’t use any)
  • 1/4 C. virgin olive oil
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. dried parsley
  • grated peel of 1 lemon, and juice of half of the lemon

Combine everything in a medium bowl. Cover, and refrigerate overnight or for several hours before you compose salad.

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