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Dinner with Rukmini
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Honey Roasted Root Vegetable Salad with Blue Cheese and Spinach
Introduction from Rukmini Iyer
This warming winter salad works well as a light main for two, or alongside a more substantial grain-based dish.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7.
Mix the carrots, parsnips and celeriac in a roasting tin along with the paprika, oil, ginger and salt, then transfer to the oven and roast for 40 minutes.
Drizzle everything with the honey, add the walnuts, then return to the oven for 5 minutes.
Meanwhile, whisk the red wine vinegar with the extra virgin olive oil, sea salt and black pepper.
Once the vegetables are done, give them 5 minutes to cool down, then tip the spinach and blue cheese into the roasting tin along with the dressing and mix well. Taste and adjust the salt or honey as needed and serve immediately.
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From the book
The Green Roasting Tin
Fast one-dish family favourites
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Easy one-tin vegetarian dinners
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