Roast Jerusalem Artichoke, Golden Beetroot & Goat's Cheese Salad
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Total: 60 mins
British root veg are at their best at this time of year. They're fantastic roasted and turned into this satisfying warm salad. It's made with a colourful combination of golden beetroot, nutty Jerusalem artichokes and sweet carrots dusted with smoked paprika and roasted until tender. They're tossed with peppery rocket and tender cannellini beans then topped with tangy soft goat's cheese and tossed with a tangy lemon dressing.
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721 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 200g carrots
  • 300g golden beetroot
  • 400g Jerusalem artichokes
  • 2 tsp smoked paprika
  • 1 lemon
  • 400g tin of cannellini beans
  • 100g soft goat's cheese
  • 25g chopped hazelnuts
  • 50g rocket
From your kitchen
  • 3 tbsp olive oil
  • Sea salt & black pepper
  • 1 tsp sugar
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and thickly slice the red onion. Scrub, trim and chop the carrots, beetroot and Jerusalem artichokes into small, bite-sized chunks. No need to peel the veg unless you prefer to.

  • 2.

    Arrange all the veg in a large roasting tin. Drizzle over 2 tbsp olive oil. Sprinkle over the smoked paprika and salt and pepper. Toss everything together then roast for 40 mins til the veg are golden, tender and cooked through.

  • 3.

    Meanwhile, take a large salad bowl and squeeze in the juice from half the lemon. Add 1 tbsp olive oil, 1 tsp sugar from your cupboard, along with a pinch of salt and pepper. Whisk to make a dressing. Drain the cannellini beans and add them to the dressing. Toss to coat in the dressing.

  • 4.

    When the roast veg are ready, add them to the cannellini beans and toss everything together.

  • 5.

    Arrange the rocket on 2 plates, then spoon over the roast vegetables and beans. Dot the goat’s cheese over the top and sprinkle over the hazelnuts. Serve straight away.

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