Rachel’s Roast Celeriac and Beetroot Springtime Salad
Some people have a thing about not tempting fate. We reckon life should be the exact opposite - tempt fate to do what you want at every opportunity! That’s why Chef Rachel put together this Springtime salad. Warming enough to ward off the chills but with a distinct hint of sunnier times thrown in. Hello fate. Hello springtime.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Vegetable Stock Pot
(Contains Celery, Sulphites)
Red Wine Vinegar
(Contains Nuts May contain Nuts)
Pre-heat your oven to 200 degrees. Peel the celeriac using your knife to follow the edge of the celeriac. Chop the celeriac into 1cm cubes. Peel the beetroot and cut into wedges.
Toss the celeriac and beetroot separately in 1 tbsp of oil. Season with ¼ tsp of salt, pepper and the leaves from the sprigs of thyme. Roast in the oven for 20-25 mins, turning halfway through cooking. Tip: Toss the celeriac first then the beetroot to avoid everything turning pink!
Rinse the quinoa under cold running water. Put the quinoa in a large pot of cold water and bring to a gentle boil with half the stock pot. Cook for 15 mins from cold, until the quinoa is just, just tender. Drain the quinoa, put back in the dry warm pan, cover with a tea towel and keep to one side.
Make a dressing with the honey, red wine vinegar, 2 tbsp oil and salt and pepper to taste.
Toast the hazelnuts in a dry pan. As always, watch them like a hawk as they can burn easily. Allow to cool and then bash into small pieces using the base of a pan.
When the beetroot and celeriac are cooked and golden brown remove from the oven and allow to cool slightly.
Toss the quinoa with the roasted veg, vinaigrette and at the last minute the rocket. Serve topped with crumbled goat’s cheese and the toasted hazelnuts.