Roast Apple & Parsnip Salad with Feta and Ballymaloe Diced & Sliced Irish Beetroot

Apple and Parsnip Salad
  • Cooking Time: 45 minutes - Preheat the oven to 220°C/425°F/Gas Mark 7
  • Serves: 4
  • Allergens: Dairy

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Description

With apple, parsnip, feta and Ballymaloe Diced & Sliced Irish Beetroot, this superb salad is a real rustic beauty, and the perfect dish to serve as summer falls into autumn. For a gamier flavour later in the year, add some roast pheasant or partridge but keep it light and bright during the summer – and let those lovely veggies shine!

 

Ingredients

  • 4 parsnips
  • 2 large apples
  • 4 rosemary sprigs
  • 100g Feta (crumbled)
  • 50g Ballymaloe Diced Irish Beetroot (drained)
  • 75g Ballymaloe Sliced Irish Beetroot (drained)
  • 40g pumpkin seeds (toasted & salted)
  • Extra virgin olive oil
  • ½ lemon
  • Honey

Dietary Suitability

  • Suitable for Vegetarians
  • Contains Dairy

Method

  1. Preheat the oven to 220°C/425°F/Gas Mark 7.
  2. Peel the parsnips and cut them in half, keeping the tapered end whole if very slim. Cut the remainder into 1 inch batons. Place in a bowl and toss in a tablespoon of olive oil and the rosemary sprigs.
  3. Place on a parchment-lined tray and season. then roast for 15-25 minutes until golden, remembering to turn them halfway through. Turn your oven up to 230°C/450°F/Gas Mark 8.
  4. Cut the apples in half and half again, then carefully remove the core and cut each quarter into two slices. Place in a bowl and toss with 2 tablespoons of olive oil.
  5. Place on a parchment-lined tray and bake for 10 minutes. Turn carefully using a palette knife and continue to cook until golden, then remove from the oven.
  6. Use a large serving platter and scatter the roasted parsnips over the base, before adding the roasted apple wedges and both sliced and diced Ballymaloe Irish Beetroot. Crumble the Feta on top.
  7. Finish with toasted pumpkin seeds, a drizzle of extra virgin olive oil, a squeeze of fresh lemon juice, a sprinkling of sea salt & freshly-cracked black pepper and a delicious drizzle of honey.

  • Cooking Time: 45 minutes - Preheat the oven to 220°C/425°F/Gas Mark 7
  • Serves: 4
  • Skill: Medium
  • Allergens: Dairy

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