Roasted Winter Vegetable Salad with Taleggio Recipe


  • 1 Bag of Florette Classic Crispy Salad
  • 2 Carrots
  • 2 Parsnips
  • 1/2 Celeriac
  • 2 Beetroot
  • 1 Red Onion Honey Vinaigrette
  • 1 Small Block of Taleggio Cheese


  1. Wrap the beetroot in foil and roast in the oven until tender (or use ready cooked beetroot).
  2. Cut carrots, celeriac and parsnips into strips and roast in the oven until tender and golden.
  3. Cut the red onion into wedges and roast in the oven for 10 minutes.
  4. Let all the vegetables cool a little and then toss them together with the salad leaves and vinaigrette and then throw on the cubed taleggio on top.
  5. Serve and enjoy!