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Roast roots and blood orange salad

Name: Roast roots and blood orange salad
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 2
Ingredients: 4 parsnips, halved lengthways; 3 golden beetroot, cut into wedges; 2 tbsp olive oil; 2 blood oranges, peeled; 2 tbsp extra-virgin olive oil; 1 treviso radicchio; 50g toasted hazelnuts; 75g soft goat’s curd or goat’s cheese

Easy
January 2018

Easy
January 2018

Test kitchen approved

Serves 2
Hands-on time 15 min, oven time 45-50 min

Blood oranges add freshness to balance the richness of winter’s comfort food – in this instance roasted root vegetables – in this salad recipe.

Vegetarian recipes

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Ingredients

4 parsnips, halved lengthways
3 golden beetroot, cut into wedges
2 tbsp olive oil
2 blood oranges, peeled
2 tbsp extra-virgin olive oil
1 treviso radicchio
50g toasted hazelnuts
75g soft goat’s curd or goat’s cheese

Method

Heat the oven to 200ºC/180ºC fan/gas 6. Toss the parsnips and beetroot with the olive oil in a roasting tray. Roast for 45-50 minutes until tender and caramelised.
Meanwhile, slice one orange into segments, squeezing the juice from the pulp into a small bowl, then cut the remaining orange into rounds.
Whisk the extra-virgin olive oil into the orange juice, then season with salt and pepper.
Toss the radicchio leaves with the warm roasted veg, then arrange on a platter, scattered with the blood orange segments and rounds, hazelnuts and cheese. Drizzle with the dressing and serve.