Warm Roasted Carrot, Parsnip and Beetroot Salad

A WORD FROM THE CHEF

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. It takes around 45 minutes to prepare and cook.

INGREDIENTS

(Serves four people)

For the dressing:

80ml rapeseed or olive oil 2 tbsp balsamic vinegar One garlic clove, crushed 1tsp honey

For the salad:

Six carrots, peeled and cut into wedges Two parsnips, peeled and cut into wedges Two red onions, cut into wedges Four fresh beetroots, trimmed, peeled and cut into wedges 100g baby spinach leaves 2tbsp rapeseed or olive oil

To serve:

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

METHOD

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 two to three 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.