- Heat the oven to 220°C / 425°F / Gas Mark 7. Line a large baking tray with non stick baking paper. Toss the celeriac, carrots and parsnips with 1 1/2 tbsp oil and scatter over the baking tray.
- Mix the beetroot with the remaining oil and add to the tray, keeping separate to the other vegetables. Roast for 30 minutes.
- Coarsely grind the spices with a pinch of salt flakes in a pestle and mortar. Add to the vegetables, stirring gently, trying not to mix the beetroot in too much, and roast for a further 30 minutes until the vegetables are golden and tender. Cool for 15 minutes or completely if making ahead.
- Mix together the yoghurt, honey, chilli and lemon and season. Add the parsley and leaves to a large bowl, add the roasted vegetables and toss gently. Drizzle with the dressing and scatter with almonds.
Recipe from TOTAL Greek Yoghurt.
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This earthy salad makes a great light lunch for autumn and winter days
100g Greek Yoghurt 1 small celeriac , peeled & cut into 2cm chunks 2 carrots, peeled & cut into 2cm chunks 2 parsnips, cut into 2cm chunks 2 tbsp sunflower oil 3 medium beetroot, washed & cut into 1.5cm thick wedges 2 tsp coriander seed 1 1/2 tsp cumin seed 1 tsp fennel seed 1 tsp honey 1 red chilli, finely chopped Juice 1/2 lemon 25g bunch flat leaf parsley, roughly chopped 100g mixed salad leaves 25g toasted flaked almonds
Time: 15 minutes Serves: 4 Nutrition: 215 Cals,12g Fat, 2g Sat Fat