Roast Vegetable Salad with Horseradish Goat Cheese

Roasted Vegetable Salad

This is another recipe from salad freak.

Salad Freak by Jess Damuck

I have found this book very inspiring, especially useful because I am not feeling very inspired in the kitchen these days. I seem to be there way too often since Covid hit. I served the salad as a side with a juicy steak off the grill, the horseradish goat cheese was a perfect match. This was also useful as a ‘clean out the fridge’ salad, you can use whatever is hanging out and needs to be roasted before the new week’s shopping. I found a small head of Romanesco cauliflower (or is it broccoli Romanesco?), some Brussels sprouts and carrots. With shallots and garlic cloves from the pantry it was a go. The original recipe adds fingerling potatoes. If you have some in your pantry or fridge, by all means add them. Just wash and cut them in half, no need to peel.

The important thing is to check the timing on the vegetables as some items may need longer or shorter times in the oven.

Broccoli Romanesco

If you want some extra crunch, add toasted torn croutons. I find torn ones are much more interesting than ones cut into little squares. The craggy bits become that much more toasty.

Croutons

Roasted Vegetable Salad with Horseradish Goat Cheese

Ingredients:

2 bunches of small carrots, peeled and cut in half lengthwise
1 pound Brussels sprouts, trimmed and cut in half (quartered if very large)
1 small head of Romanesco cauliflower or regular, separated into florets
4 shallots, peeled and cut in half
1 head of garlic, cloves separated and peeled
1 tablespoon of jarred horseradish
2 lemons
5 ounces of fresh goat cheese at room temperature
Extra virgin olive oil
2 cups of fresh chopped parsley or arugula

Method:

Preheat the oven to 425 degrees F
On a rimmed parchment lined baking sheet, toss the carrots with 2 tablespoon of oil and season with salt and pepper. Separate them so they are not touching.
On a second parchment lined baking sheet, toss the Brussels sprouts, cauliflower, shallots, garlic and potatoes (if using) with another 2 tablespoons of olive oil and season with salt and pepper. They will roast to a toastier brown if cut side down.
Roast the vegetables for about 25 minutes, then give them a toss. Roast for another 10 minutes until they are brown and crispy.
Remove them from the oven and allow them to cool a bit.
Make the horseradish goat cheese. In the bowl of a food processor, combine the horseradish with the goat cheese, the zest and juice of 1 lemon, salt and pepper. Blend until whipped and smooth.
Spread the roasted vegetables on a platter, squeeze the other lemon over and taste. Add more olive oil, salt and pepper as needed. Scatter the parsley or arugula on top and dollop with the horseradish goat cheese. Alternately you can first spread the horseradish goat cheese on the platter and arrange the salad on top.