Roasted beetroot, sweet potato and feta salad

Coat the vegetables with olive oil and roast till done, the onion and
the sweet potato will take about and hour, the beetroot will need 20 or
so minutes longer. Let the vegetables cool down. Skin the beetroot and
cut into bite size pieces. Heat the balsamic vinegar and add the
beetroot to it, fry in the vinegar until all of the vinegar is soaked
up. Add the beetroot and the red onions to a salad bowl, cut the sweet
potato in the same size pieces than the beetroot, add to the salad, and
then add feta on top, serve on top of rocket leaves as a starter or as
a side dish.

Reprinted with the permission of What’s Cooking. To visit What’s cooking’s blog click here.