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Bookmark Recipe

Warm Roasted Carrot, Parsnip and Beetroot Salad

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

Method

Copy Text

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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Method

Copy Text

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.