HONEY ROASTED ROOT VEGETABLE SALAD: WITH BLUE CHEESE & SPINACH

Name: HONEY ROASTED ROOT VEGETABLE SALAD: WITH BLUE CHEESE & SPINACH
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: British, European
Ingredients: 400g carrots, peeled and cut into 5mm slices; 400g parsnips, peeled and cut into 5mm slices; 450g celeriac, peeled and cut into 5mm wedges; 2 teaspoons paprika; 2 tablespoons olive oil; 5cm ginger, grated; 2 teaspoons sea salt; 1 tablespoon honey; 45g walnuts, roughly broken; 100g baby spinach leaves; 100g blue cheese, e.g. Stilton; 2 teaspoons red wine vinegar; 1 tablespoon extra virgin olive oil; 1 teaspoon sea salt; Freshly ground black pepper

5 steps

Prep:10minCook:45min

This warming winter salad works well as a light main for two, or alongside a more substantial grain-based dish.

Updated at: Thu, 17 Aug 2023 05:35:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories420.9 kcal (21%)

Total Fat26.2 g (37%)

Carbs40.3 g (15%)

Sugars14.7 g (16%)

Protein11.2 g (22%)

Sodium1559.5 mg (78%)

Fiber10 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400gcarrots

peeled and cut into 5mm slices

400gparsnips

peeled and cut into 5mm slices

450gceleriac

peeled and cut into 5mm wedges

2 teaspoonspaprika

2 tablespoonsolive oil

5 c mginger

grated

2 teaspoonssea salt

1 tablespoonhoney

45gwalnuts

roughly broken

100gbaby spinach leaves

100gblue cheese

Stilton

DRESSING

2 teaspoonsred wine vinegar

1 tablespoonextra virgin olive oil

1 teaspoonsea salt

freshly ground black pepper

Instructions

Step 1

1. Preheat the oven to 200°C fan/220°C/gas 7.

Step 2

2. Mix the carrots, parsnips and celeriac in a roasting tin along with the paprika, oil, ginger and salt, then transfer to the oven and roast for 40 minutes.

Step 3

3. Drizzle everything with the honey, add the walnuts, then return to the oven for 5 minutes.

Step 4

4. Meanwhile, whisk the red wine vinegar with the extra virgin olive oil, sea salt and black pepper.

Step 5

5. Once the vegetables are done, give them 5 minutes to cool down, then tip the spinach and blue cheese into the roasting tin along with the dressing and mix well. Taste and adjust the salt or honey as needed and serve immediately.