- Cut the beetroot in halves, then place in a roasting tin with the butter, sugar, vinegar and season. Roast at 200C for 20 – 30 minutes until softened and caramelised.
- Cut the courgette lengthways and fry in a pan with a drizzle of olive oil, and season to taste.
- Steam the asparagus tips until tender, then remove from the heat and squeeze over the juice of half a lemon; this keeps the tips from discolouring.
- Halve the turnips, place in boiling water and cook until softened, then put back in the pan with a knob of butter and season with lots of salt and pepper.
- Finally, roast the goats’ cheese at 200C for roughly 5 minutes with a drizzle of honey on top. Use cheese with a rind, as this will stop any outward spillages!
- Assemble the salad on a plate or large board with a splash of whisky dressing and, if you can, decorate with edible flowers, we used peppery nasturtium.
Mixed Veggies and Goats’ Cheese Salad
As well as a great sharing salad, we want to show you how best to cook four seasonal baby vegetables in different ways to harness their flavours – don’t worry if you can’t find wee veggies, normal size will do just the trick when cut into smaller pieces.
Ingredients (Makes 4-6)
- for the turnips: 200g baby turnips – knob of butter – salt – pepper
- for the courgettes: 200g baby courgette – olive oil
- for the beetroots: 230g baby beets – 30g butter – 30g caster sugar – 30ml balsamic vinegar – salt – pepper
- for the asparagus: 180g asparagus tips – lemon juice
- 120g goats’ cheese – runny honey – Scotch Whisky Dressing