Warm Roasted Carrot, Parsnip and Beetroot Salad

Name: Warm Roasted Carrot, Parsnip and Beetroot Salad
Cook time: 45 min
Yield: 4
Ingredients: 80ml rapeseed or olive oil; 2 tablesp. balsamic vinegar; 1 garlic clove, crushed; 1 teasp. honey; 6 carrots, peeled and cut into wedges; 2 parsnips, peeled and cut into wedges; 2 red onions, cut into wedges; 4 fresh beetroots, trimmed, peeled and cut into wedges; 100g baby spinach leaves; 2 tablesp. rapeseed or olive oil

Treat your taste buds to this Warm Roasted Carrot, Parsnip, and Beetroot Salad. With earthy root vegetables, fresh spinach, creamy washed-rind cheese, and a tangy balsamic dressing, this dish is perfect as a main or side.

4 people

45 min

Nutrition per serving

kcal

540kcal
protein

14g
carbs

38.7g

Ingredients

For the dressing:

80ml rapeseed or olive oil
2 tablesp. balsamic vinegar
1 garlic clove, crushed
1 teasp. honey

For the salad:

6 carrots, peeled and cut into wedges
2 parsnips, peeled and cut into wedges
2 red onions, cut into wedges
4 fresh beetroots, trimmed, peeled and cut into wedges
100g baby spinach leaves
2 tablesp. rapeseed or olive oil

To serve:

150g washed-rind cheese, such as Gubbeen, Durrus or Ardrahan, chopped

Main

For the dressing:

80ml rapeseed or olive oil
2 tablesp. balsamic vinegar
1 garlic clove, crushed
1 teasp. honey

For the salad:

6 carrots, peeled and cut into wedges
2 parsnips, peeled and cut into wedges
2 red onions, cut into wedges
4 fresh beetroots, trimmed, peeled and cut into wedges
100g baby spinach leaves
2 tablesp. rapeseed or olive oil

To serve:

150g washed-rind cheese, such as Gubbeen, Durrus or Ardrahan, chopped

Preheat the oven to Gas Mark 6, 200˚C (392˚F)

In a small bowl, whisk together the ingredients for the dressing until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.

Place all of the prepared vegetables in a large baking tray. Drizzle over the oil and toss to coat. Bake for 30 minutes.

Scatter over the chopped cheese and return to the oven for five minutes until just melted slightly. Allow to cool for 2-3 minutes.

Add the fresh washed spinach leaves and then drizzle over about half of the dressing and toss to combine. Serve immediately, with the remaining dressing in a jug on the side.

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Preheat the oven to Gas Mark 6, 200˚C (392˚F)

In a small bowl, whisk together the ingredients for the dressing until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.

Place all of the prepared vegetables in a large baking tray. Drizzle over the oil and toss to coat. Bake for 30 minutes.

Scatter over the chopped cheese and return to the oven for five minutes until just melted slightly. Allow to cool for 2-3 minutes.

Add the fresh washed spinach leaves and then drizzle over about half of the dressing and toss to combine. Serve immediately, with the remaining dressing in a jug on the side.