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Parsnip salad, roasted mini beets and goat cheese log
2021-12-14
https://www.metro.ca/userfiles/image/recipes/salade-panais-mini-betteraves-rôties-bûche-chèvre-11804.jpg
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Preheat oven to 200°C.Remove the stems from the mini beets, place in a pot of boiling water and boil for 15 minutes until tender.Once cooked, cut the mini beets in half. Drain well.Peel parsnips and cut into eight pieces from bottom to top. Remove hard core from parsnips.Place them on an ovenproof dish with the cooked beets cut in half and cover with maple syrup, olive oil and thyme leaves.Season with sea salt and black pepper. Place in oven and bake for 20 minutes until crispy on the sides.While the vegetables are cooking, prepare the seasoning by mixing the Dijon mustard, xeres vinegar, honey and lemon juice.Slowly whisk into hazelnut oil until thick and smooth. Season with salt and pepper and add fresh chervil.Arrange the goat log slices on another baking dish and place in the oven for 8-10 minutes to melt the middle of the cheese.Toss salad leaves with roasted parsnips and beets. Season lightly before placing the salad on 4 plates and then place the warm goat cheese next to the salad.Add some of the remaining seasoning.Source : Les Fromages de Chèvre (ANICAP)
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4 slices Rondelé Garonne Garlic And Herbs Flavoured Spreadable Cheese
2 larges parsnips
8 mini beetroot
2 tablespoons (30 ml) maple syrup
2 sprigs of thyme
2 tablespoons (30 ml) olive oil
sea salt and black pepper
3/4 cup (200 g) salad leaves
seasonings :
2 tablespoons (30 ml) Xérès vinegar
1 tablespoon (15 ml) Dijon mustard
Juice of 1/2 lemon
1 tablespoon (15 ml) fresh chervil
1 tablespoon (15 ml) liquid honey
3 tablespoons (45 ml) hazelnut oil
Parsnip salad, roasted mini beets and goat cheese log
4
Appetizers
0:00
Preparation
0:00
COOKING
0:00
TOTAL TIME
Ingredients
-
4 slices
Rondelé Garonne Garlic And Herbs Flavoured Spreadable Cheese
-
2
larges parsnips
-
8
mini beetroot
-
2 tablespoons
(30 ml)maple syrup
-
2 sprigs
of thyme
-
2 tablespoons
(30 ml)olive oil
-
sea salt and black pepper
-
3/4 cup
(200 g)salad leaves
-
seasonings :
-
2 tablespoons
(30 ml)Xérès vinegar
-
1 tablespoon
(15 ml)Dijon mustard
-
Juice of 1/2 lemon
-
1 tablespoon
(15 ml)fresh chervil
-
1 tablespoon
(15 ml)liquid honey
-
3 tablespoons
(45 ml)hazelnut oil
Preparation
Preheat oven to 200°C.
Remove the stems from the mini beets, place in a pot of boiling water and boil for 15 minutes until tender.
Once cooked, cut the mini beets in half. Drain well.
Peel parsnips and cut into eight pieces from bottom to top. Remove hard core from parsnips.
Place them on an ovenproof dish with the cooked beets cut in half and cover with maple syrup, olive oil and thyme leaves.
Season with sea salt and black pepper. Place in oven and bake for 20 minutes until crispy on the sides.
While the vegetables are cooking, prepare the seasoning by mixing the Dijon mustard, xeres vinegar, honey and lemon juice.
Slowly whisk into hazelnut oil until thick and smooth. Season with salt and pepper and add fresh chervil.
Arrange the goat log slices on another baking dish and place in the oven for 8-10 minutes to melt the middle of the cheese.
Toss salad leaves with roasted parsnips and beets. Season lightly before placing the salad on 4 plates and then place the warm goat cheese next to the salad.
Add some of the remaining seasoning.
Source : Les Fromages de Chèvre (ANICAP)
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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