Recipe: winter vegetable salad with a local twist

Published on January 28, 2014

Recipe and photo by Arushi Patel

During these cold, rainy days, it’s quite hard to think of a meal that is both healthy and satisfying, especially if, like me, you normally choose the comforting carbs and cheese over anything else! But this winter vegetable salad ticks the boxes for comfort, taste and hunger satisfaction.

Serves 2

Vegetable salad:
2 beetroots, peeled and cut into wedges
1 large parsnip, peeled and cut into large sticks
2 carrots, peeled and sliced thickly
1 teaspoon dried thyme
Olive oil
Two handfuls salad leaves
Soft Irish goats’ cheese (from Christopher James Deli on Queen’s Road, Leicester)

Dressing:
Extra virgin olive oil
Balsamic vinegar

1. Place the beetroot separate to the parsnips and carrots in an ovenproof dish (to avoid the beetroot dying the rest red!), coat in olive oil, add thyme and season.
2. Cook in a preheated oven at 200C for about 40 minutes till cooked through.
3. Mix with some salad leaves then drizzle over some extra virgin olive oil mixed with balsamic vinegar to your taste, and crumble over the goats’ cheese.
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Arushi Patel lives in Leicester and is passionate about food and drink, both local and more exotic. Read her blog here.

Matt Wright
The author:

Matt lives in Leicestershire with his wife, two kids and dog. He is passionate about British pubs, slow food and home brewing. He founded Great Food Club (originally as Great Food Magazine) in 2010 after being inspired by local producers near his home town of Melton Mowbray - Britain's 'Rural Capital of Food'.