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ROASTED ROOT VEGETABLE PANZANELLA WITH GOAT CHEESE

This autumn take on panzanella salad is perfect use for the seasons vegetables.
Utskrift

INGREDIENSER
  

Ingredients for the vegetables

  • 1 kg mixed root vegetables such as beets, parsnip, celery root,
  • 1-2 gloves of garlic optional - or add more if that's your taste
  • olive oil, salt, pepper, herbs such as thyme or rosemary (fresh if on hand, dried if not)

Ingredients for the vinaigrette

  • 2 tablespoons each of olive oil, honey and lemon juice or white balsamic vinegar

To serve

  • goat cheese
  • cubed and toasted sourdough bread

FREMGANGSMÅTE

Method

  • Peel and cut the vegetables into chunks
  • Toss in olive oil and spread in a single layer onto a sheet pan lined with parchment paper (for easier cleanup)
  • Sprinkle with salt, pepper and herbs
  • Roast in an 200 degree oven until the vegetables are tender, about 20 - 40 minutes depending on size
  • In the meantime, whisk together the ingredients for the vinaigrette, and make your bread cubes
  • For the bread cubes, use whatever fresh or day-old bread you have, but sourdough is absolutely best, and cut it into chunks. Toast it in a pan with oil and/or butter until crispy.

Assemble

  • When your vegetables are roasted to perfection, take them out of the oven and place on a platter. Toss with the vinaigrette and the croutons, and place smaller or larger chunks of goat cheese randomly over the salad.
  • Serve on its own with more crispy bread, or as a side with whatever protein you prefer
  • Enjoy!