Warm Salad of Root Vegetables with Goat’s Cheese
A vibrant and hearty salad featuring roasted root vegetables and creamy goat cheese, perfect for any occasion.
Ingredients
Root Vegetables
- 350 g baby or new potatoes, well scrubbed and cut into chunky pieces
- 1 beetroot, peeled and cut into large cubes
- 1 parsnip, peeled and chopped into bite-size chunks
- 1 carrot, peeled and cut into chunks or 175 g baby carrots, sliced lengthwise
Dressing and Toppings
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1 apple, cored and cut into wedges
- 60 g walnut halves
- 1 small drizzle honey
- 100 g mixed salad leaves
- 125 g soft goat cheese, crumbled
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon walnut oil for dressing
- 1 tablespoon olive oil for dressing
- 1 tablespoon apple cider vinegar for dressing
- 1 teaspoon Dijon mustard for dressing
- 1 teaspoon honey for dressing
Instructions
Preparation
- Preheat the oven to 180°C / 350°F / Gas Mark 4.
- Place the potatoes, beetroot, parsnip, and carrot in a roasting tray. Add olive oil, thyme, salt, and pepper, then toss well.
Roasting
- Roast for about 20 minutes, until the vegetables begin to color.
- Add the apple wedges, stir to coat them in the seasoned oil, and return the tray to the oven for about 15 minutes more, until everything is tender.
- In a small bowl, coat the walnuts with a little honey. Scatter the walnuts over the roasted vegetables and bake for 5 more minutes, until lightly toasted.
Dressing
- Whisk together all dressing ingredients and season with salt and pepper.
- Toss half of the dressing with the salad leaves.
Assembly
- Spread the dressed leaves onto a serving platter, then top with the roasted vegetables and walnuts.
- Finish with crumbled goat cheese and drizzle over the remaining dressing before serving.
Notes
Store leftover components separately to maintain freshness.