Roast Roots With Goats Cheese Spinach Food

ROAST ROOTS WITH GOAT'S CHEESE & SPINACH

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the vegetables, without the garlic, into a bowl and toss with the oil, lemon zest and juice and plenty of ground black pepper.
• Scatter the vegetables over a large baking tray or roasting tin and bake for 30 mins. Take the tray out of the oven, add the garlic and thyme, then turn the vegetables. Return to the oven for 20 mins or until the vegetables are tender and lightly browned, turning halfway through. Dot with the goat's cheese and nuts, scatter over the spinach and return to the oven for 3-5 mins or until the spinach has wilted and the goat's cheese has begun to melt. You can press the softened garlic cloves out of their skins and mash with the roasted vegetables, if you like.

SPINACH SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
• Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
• Serve immediately topped with goat cheese and walnuts.

SPINACH SALAD WITH GOAT CHEESE AND BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.

RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
• Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
• Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.

ROASTED VEGETABLES WITH GOAT CHEESE

Steps:

• Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
• In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.

SPINACH, GOAT CHEESE AND ROASTED CARROT SALAD

Steps:

• Place a baking sheet in the oven; preheat to 450 degrees F. Toss the carrots with 1 tablespoon olive oil, a big pinch of salt and a few grinds of pepper in a large bowl. Spread the carrots on the hot pan and bake until lightly browned and tender, 20 to 25 minutes.
• Meanwhile, toast the almonds in a small dry skillet over low heat, stirring frequently, about 5 minutes. Let cool.
• Whisk the vinegar, honey, mustard and shallot in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil until combined. Add the spinach, lettuce and almonds and toss to coat. Season with salt and pepper. Transfer the salad and carrots to a platter. Top with the goat cheese and chives.

ROAST SQUASH WITH GOAT'S CHEESE & PUY LENTILS

Steps:

• Heat oven to 160C/140C fan/gas 3. Toss the kale lightly in the oil, ½ tsp salt, sesame and chilli, massaging the leaves until coated with the oil and seasoning. Arrange the leaves in one layer in a roasting tin or baking tray - you might need to use more than one to keep them in an even layer. Roast for 15-20 mins until crisp and dry but not brown.
• Once dried, remove from the oven and turn the heat up to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Wash the seeds to remove the sticky membrane, dry them with kitchen paper and set aside. Cut the squash into 1cm thick slices (don't worry about peeling them), and arrange on a baking sheet or in a roasting tin. Drizzle over 1 tbsp oil, season, then turn and drizzle with a little more oil. Season again and roast for 30-40 mins until tender and caramelising, turning halfway through. Remove from the oven.
• Heat the remaining oil in a non-stick frying pan over a medium to high heat until it's shimmering. Add the sage leaves and fry for 15-30 seconds, turning them once. Remove using tongs or a slotted spoon, place on kitchen paper and scatter with sea salt. Add the pumpkin seeds to the hot oil and fry for a few mins until puffed and crunchy. Drain the oil into a bowl and whisk with the red wine vinegar, a pinch of salt and freshly ground black pepper.
• Dress the lentils with half the dressing, then spoon onto the plates or serving platter. Arrange the crispy kale and squash on top, crumble over the goat's cheese, and drizzle over a bit more dressing. Finally, top with the fried seeds, and crumble over the amaretti biscuits and crispy sage leaves.