Roasted Fall Root Vegetable Salad with Fresh French Goat Cheese

Yield: 6



  • 4oz fresh French goat cheese log, crumbled
  • 10oz turnip (approximately 1-2 large), peeled
  • 10oz golden beets (1-2 large), peeled
  • 10oz carrots (use thin, small carrots), peeled
  • 10oz parsnip, peeled and halved
  • 2 tablespoons roughly chopped rosemary
  • 2 tablespoons olive oil, plus more for drizzling
  • coarse salt and freshly cracked black pepper, to taste
  • 3 teaspoons maple syrup
  • 3 teaspoons apple cider vinegar


  1. Heat oven to 400 F.
  2. Slice turnips and beets on a mandolin or v-slicer, about 1/8”.
  3. Arrange all vegetables and rosemary on a rimmed baking sheet, drizzle with olive oil, season with salt and pepper. Roast for 20-25 minutes, until softened. Remove from oven and cool slightly.
  4. Combine the maple syrup and apple cider vinegar in a small mixing bowl and slowly whisk in the olive oil. Season with salt and pepper.
  5. Toss vegetables with the vinaigrette.
  6. Divide among plates, top each with goat cheese crumbles. Serve immediately.