French goat's cheese, beetroot and parsnip salad recipe
Sophie says "In these days of economic gloom we are always looking at ways of making our budgets stretch. But that doesn't mean we have to sacrifice taste. Here at Easy Cheesey Chèvre Towers, I’ve put together a set of delicious recipes using French goat's cheeses which are not only easy to make, but won't break the bank."
Ingredients
- 4 French goat's cheese log slices
- 2 Large parsnips
- 8 Baby beetroots
- 2 tbsp Maple syrup
- 2 Sprigs thyme
- 2 tbsp Olive oil
- 1 pinch Sea salt
- 1 pinch Pepper
- 200 g Salad leaves (red chard, rocket, mâche, frisée)
- 4 French goat's cheese log slices
- 2 Large parsnips
- 8 Baby beetroots
- 2 tbsp Maple syrup
- 2 Sprigs thyme
- 2 tbsp Olive oil
- 1 pinch Sea salt
- 1 pinch Pepper
- 7.1 oz Salad leaves (red chard, rocket, mâche, frisée)
- 4 French goat's cheese log slices
- 2 Large parsnips
- 8 Baby beetroots
- 2 tbsp Maple syrup
- 2 Sprigs thyme
- 2 tbsp Olive oil
- 1 pinch Sea salt
- 1 pinch Pepper
- 7.1 oz Salad leaves (red chard, rocket, mâche, frisée)
- 2 tbsp Sherry vinegar
- 1 tbsp Dijon mustard
- 1 Juice of half a lemon
- 1 tbsp Chevril
- 1 tsp Runny honey
- 3 tbsp Hazelnut oil
- 2 tbsp Sherry vinegar
- 1 tbsp Dijon mustard
- 1 Juice of half a lemon
- 1 tbsp Chevril
- 1 tsp Runny honey
- 3 tbsp Hazelnut oil
- 2 tbsp Sherry vinegar
- 1 tbsp Dijon mustard
- 1 Juice of half a lemon
- 1 tbsp Chevril
- 1 tsp Runny honey
- 3 tbsp Hazelnut oil
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Pre-heat oven to 200°C.
- Remove the stalks from the baby beetroots and drop in a pan of simmering water and boil for 15 minutes until tender. Once cooked, cut the beetroots in half. Drain them well.
- Peel the parsnips and cut into eighths from base to tip. Remove any of the tough core from the centre of the parsnip.
- Lay them on a baking tray with the cooked and halved baby beetroots and coat in the maple syrup, olive oil and the thyme leaves which should be picked from the stalk. Season with sea salt and black pepper.
- Place in to the pre-heated oven and cook for 20 minutes until they start to turn crispy around the edges.
- While the vegetables are cooking, make the dressing by combining the Dijon mustard, sherry vinegar, honey and lemon juice. Using a mini whisk, slowly pour in the hazelnut oil until a smooth, thick dressing has been made. Season with salt and pepper and add in the fresh chervil.
- Now, place the goat's cheese log slices onto a separate baking tray and place into the hot oven for 8 to 10 minutes to allow the middle of the cheese to melt.
- Now, mix the chosen salad leaves with the roasted parsnips and beetroots. Dress lightly before piling the salad on to 4 separate plates and then placing the hot cheese next to the salad. Drizzle with a little of the left-over dressing.
lso worth your attention:
More recipes from Sophie Wright
Easy Cheesey Chèvre Ambassador
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