Roast Roots With Goats Cheese Spinach Recipes

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.

BEETS AND GOAT CHEESE ON A BED OF SPINACH

Steps:

• Make the dressing. In a small bowl or measuring cup combine the vinegars and salt to taste. Whisk in the mustard and the olive oil. Set aside.
• Toss the spinach with 3 tablespoons of the dressing. Line a platter or individual plates.
• Skin the beets and cut in half lengthwise (stem to root), then slice into thin half moons. Place the sliced halves on top of the spinach and fan them out. Drizzle on the remaining dressing and sprinkle on the herbs. Top each fan of beets with crumbled goat cheese and pine nuts, and serve.

SPINACH GOAT CHEESE SOUFFLé

Steps:

• Preheat the oven to 400 degrees F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.Meanwhile, cook the spinach leaves with water still clinging to them until tender. Strain. (You can use other greens as well; chard and tender kale come to mind.)
• When the spinach is wilted, remove from pan and strain out the moisture and set aside. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth. Finely chop the spinach and and season with salt, pepper, and a pinch of nutmeg. Add to the egg base. Season the mixture with salt and pepper.
• Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375 degrees F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.

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.

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.

BABY SPINACH SALAD WITH ROASTED RED ONIONS, PECANS, DRIED CRANBERRIES, CRUMBLED GOAT CHEESE AND CITRUS DRESSING

Steps:

• Preheat oven to 350 degrees F.
• Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
• Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
• Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

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.

SPINACH, GOAT CHEESE AND HERB RAVIOLI

Steps:

• Bring a large pot of water to a boil. Liberally season with salt.
• While the water comes to a boil, heat a 10-inch nonstick skillet over medium heat until hot. Drizzle in the olive oil and garlic and cook, stirring, until fragrant, about 30 seconds. Add the spinach in batches, stirring to wilt, before adding more. Once all of the spinach is added, season with salt and pepper and cook until wilted and you no longer see any liquid in the skillet, 5 to 7 minutes.
• Remove from the heat and add the goat cheese, Parmesan, chopped basil and parsley. Stir together until thick and creamy. Scoop the filling into a medium bowl.
• Fill a small bowl with water. Place 1 gyoza wrapper on a clean work surface and add 1 tablespoon of the spinach filling to the center. Dab a finger in the bowl of water and run it around the edge of the wrapper. Top with another wrapper and press around the edges to seal the ravioli, pushing out any air bubbles. Repeat with the remaining wrappers and filling to make a total of 10 ravioli.
• Heat a large nonstick skillet over medium-low heat. Add the butter and cook until you see little brown bits on the bottom and it smells nutty, 3 to 4 minutes. Keep warm over low heat.
• While the butter browns, add 5 ravioli at a time to the pot and boil for 2 minutes. Using a slotted spoon, carefully transfer the cooked ravioli to the brown butter. Spoon the brown butter over the ravioli. Repeat with the remaining 5 ravioli.
• For each serving, spoon some of the ravioli into a shallow dish and drizzle with the brown butter. Finish with a sprinkling of Parmesan, chopped parsley and a few basil leaves.