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Main course

Warm Roasted Vegetable, Kale and Organic Old Cheddar Salad

  • Serving 4
  • Preparation 15
  • Cooking 35

Ingredients

  • 1 package (200 g) L’Ancêtre Organic Old Cheddar, cut into cubes
  • 4 organic carrots, peeled and chopped
  • 4 organic beets, peeled and chopped
  • 4 mixed-colour bell peppers, chopped
  • 1 bunch kale, stems removed and leaves chopped
  • 4 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar or red wine vinegar
  • Salt and pepper, to taste

Roasted vegetables bring out their natural sweetness in this vibrant salad, perfectly complemented by the bold flavour of L’Ancêtre Organic Cheddar. Beets, carrots, peppers and fresh kale come together with cubes of cheese for a wholesome meal that celebrates the best of the season.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Place the beets and carrots on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat.
  3. Roast for 20 minutes.
  4. Add the peppers to the baking sheet, drizzle with the remaining olive oil and continue roasting for 15 minutes, until all the vegetables are tender and lightly caramelized.
  5. Meanwhile, place the kale in a large serving bowl. Add the vinegar and a pinch of salt, then massage the leaves for 1 to 2 minutes until slightly softened.
  6. Add the warm roasted vegetables to the kale, then gently fold in the cubes of L’Ancêtre Organic Old Cheddar. Serve immediately.

Colourful, comforting and packed with seasonal flavours, this warm salad is perfect as a vegetarian main course or as a side dish. The rich, creamy cubes of L’Ancêtre Organic Old Cheddar add the perfect finishing touch.

Recipe : @sylviapondphoto (@thesillykitchen) & Pfenning Farms

Old Cheddar

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