Monday, 20 September 2010

Goats Cheese Salad with Honey Roasted Veg

Autumn is coming, there's a chill in the air and the evenings are getting darker. It's difficult to conjure up any enthusiasm for salad in these times, and even more difficult not to delve striaght into hearty old favourites such as stews, casseroles and pies. That is, however, before you discovered my warming Goats Cheese Salad!
Anyway it's all very simple. To serve 1 greedy person: peel and roughly chop 1 large carrot and 1 beetroot (you will have some beetroot leftover-try using it up in a risotto). Place in a roasting tin, season, drizzle with 2 tsp honey, and roast in a medium oven for about 45 minutes.

Meanwhile, casually assemble a salad using whatever leaves you have handy. I added a big handful of spinach, as its robust leaves work well with root vegetables. I also added cherry tomatoes and some mixed olives. Drizzle with extra virgin olive oil.

For the last 10 minutes of cooking time, add a generous goats cheese round to the roasting tray. Alternatively, you could brown it under a hot grill for 5 minutes.

Take the tray out of the oven. Add the vegetables to the salad, top with the warm and melty goats cheese, then drizzle the whole thing with a small amount of balsamic vinegar.

Who said salads can't be sexy?

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