Root your health

Fennel, apple, parsnip, beetroot and goats cheese salad

Prep

cook

serves

30 min

45 min

3-4

Ingredients

2 Medium sized red beetroot/250 g Cooked beetroot whole, cut into quarters

1 Orange beetroot sliced thinly

1 Granny smith apple cut into quarters

1 Fennel bulb cut into quarters, spare some of the leaves to use later

1 Red onion cut into quarters

2 Horseradishes sliced thinly (used different colours)

1 tbsp Apple cider vinegar

1 tbsp Coconut sugar

1 Large parsnip cut into quarters

1 Sweet potato peeled and cut into quarters

150 g Goats cheese

100 g Rocket

1 tbsp Mixed herbs

2 Sprigs of rosemary

1 hand full Fresh mint

4 tbsp Olive oil

1 tbsp Dukkha spice (nut free)

Method

Preheat the oven at 180 °C and line a baking tray with foil paper
Make pickling liquid for sliced golden beetroot and horseradish by mixing apple cider vinegar, coconut sugar and 100 ml of hot water and stir until sugar has dissolved. Place in refrigerator.
Add the quartered beetroot, sweet potato, fennel, apple, onion and parsnip to the lined baking tray and season mixed herbs, dukkha spice, rosemary, olive oil, salt and pepper and bake for 25 minutes until vegetables are soft and tender.
To assembly salad layer rocket at bottom of salad bowl, add roasted vegetables and garnish with goats cheese, fennel leaves, mint, pickled beetroot and radishes.
Use pickling liquid as dressing and add 2 tbsp of olive oil and dress salad lightly.
Enjoy as a side dish or meal on it’s own see note at the bottom for serving suggestions.

Notes

This is my go to salad for a Sunday roast and pairs very well with lamb. I have it with some cooked quinoa and 1 poached egg as a main meal during the week.