Warm Winter Roots Salad
Serves 4, 40 minutes
Wash and peel your roots. I had parsnips, swede and beetroot in the Field to Fork bag this week but you could use carrots, celeriac, turnips... Cut the vegetables into chip shape. Put the 1 swede and 2 parsnips on a baking tray with olive oil and pop in the oven, 180oc. Put the 3 beetroot in a pan, just covered with water and boil for 20 minutes. Strip the leaves off the bag of kale stalks and into bite size pieces. Put in a bowl with a tablespoon of olive oil and start massaging the leaves until you can see them darken in colour, unfurl and relax. When the beetroot has cooked, drain and toss about with a tablespoon of balsamic vinegar, a tablespoon of soy, a teaspoon of ground ginger, salt and pepper. Throw it together with the kale. You could eat this with anything, a piece of fish/chicken or a mound of hummus but it’s extremely good with some crispy halloumi, drizzled with pomegranate molasses. I’ve forgotten the roots in the oven! After 20 minutes, add 3 cloves of garlic and turn it all about. Back in the oven for 10 minutes. Ready to serve.