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turnips

Roasted Turnip and Beetroot Salad with Parma Ham and Goats Cheese

6 medium turnips peeled and cut into chunks
4 medium beetroot peeled and cut into chunks (slightly smaller than the turnips, as these take longer to cook)
2 tbsp olive oil
1 tbsp of runny honey
4 small goats cheese
4 slices of Parma ham
4 handfuls of washed mixed salad leaves
Sea salt & black pepper

Dressing
1 tbsp of seeded mustard
3 tbsp olive oil
1 tbsp cider vinegar
1 tsp sugar
Sea salt and black pepper

Mix all the ingredients together

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Serves 4

Pre heat the oven to 200C/400F/Gas mark 6, place the turnips and beetroot onto a baking sheet keeping them slightly apart, drizzle with the olive oil, season with sea salt and black pepper and roast in the oven for 20 minutes. Remove from the oven and drizzle with the runny honey and return to the oven at a lower heat of 170C/325F/Gas mark 3 for 8-10 minutes or until the vegetables are just cooked but still with a bite. Remove form the oven and leave to cool slightly.

Meanwhile pre heat the grill at its highest setting, wrap the Parma ham tightly round the goats cheese, and place them on a lightly greased baking sheet and grill for 2-3 minutes or till the cheese is just beginning to melt.
Place the salad on 4 plates top with the roasted turnip and beetroot and top with the grilled goats cheese and drizzle with the dressing.