Carrot and parsnip salad with bacon and blue cheese

Name: Carrot and parsnip salad with bacon and blue cheese
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4 meals
Cuisine: International
Ingredients: carrot; parsnip; a pinch of salt; a pinch of black pepper; olive oil; bacon slices; dijon mustard; honey; wine vinegar; rocket; blue cheese

Low-calorie salad with roasted carrots and parsnip, bacon and blue cheese. Easy to make and gluten-free!

40 min

Gluten-freeContains pork

In the oven:: 4 carrot; 2 parsnip; a pinch of salt; a pinch of black pepper; 1 tbspolive oil; 2 pkgbacon slices
Sauce:: 4 tbspolive oil; 2 pkgdijon mustard; 2 pkghoney; 2 tbspwine vinegar; a pinch of salt; a pinch of black pepper
In addition:: 1 pkgrocket; 2 pkgblue cheese

1
Preheat the oven to 180°C (355°F). Peel and cut the carrots and parsnips into sticks.
2
Line a baking tray with parchment paper. Place the vegetables on the tray, brush lightly with oil, and season with salt and pepper. Roast in the oven for 20–30 minutes, until tender and golden.
3
About 10 minutes before the end of roasting, add the bacon slices on top of the vegetables and let them brown.
4
Meanwhile, prepare the salad dressing: In a small bowl, whisk together mustard, vinegar, and honey with 4 tablespoons of olive oil. Season with salt and pepper to taste.
5
Transfer the roasted vegetables to a large bowl, add the arugula (rocket), crumbled blue cheese, and bacon. Toss gently with the dressing until evenly coated.
6
Divide the salad into bowls and serve warm. Enjoy your meal!

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Worth up to 384 €

Carrot and parsnip salad with bacon and blue cheese

Ingredients

Recipe

Nutrition values (per 100g)

Recipe

Nutrition values (per 100g)

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Win free dinners for 4 weeks!