Roast Root Vegetable Salad with Goat’s cheese

This Roast Root Vegetable salad is a winter classic. And this is not just due to its wonderful warming flavours.

In winter, the cold weather means root vegetables take longer to grow, and therefore spend a longer time underground. This also means they have more time to soak up nutrients, which gives them a stronger nutritional punch than the summer months.


  • 1 bunch baby turnips, trimmed
  • 1 bunch Dutch carrots, trimmed
  • a few sprigs rosemary
  • 3 garlic cloves
  • ¼ cup Extra-Virgin olive Oil
  • salt flakes, ground black pepper
  • ¼ cup parsley leaves
  • a handful of shelled Australian walnuts
  • ¼ jar marinated Goats cheese
  • rind of half a lemon
  • a generous squeeze of lemon juice


  • Preheat oven to 200°
  • Place vegetables in a baking tray and rub them with oil and seasoning. Add rosemary and garlic and roast vegetables for 30 minutes or until vegetables are tender and their skin has caramelised.
  • Combine vegetables with parsley, walnuts, Goats cheese and lemon rind and serve with a squeeze of lemon juice.