Roasted Carrots with Goat Cheese and Buckwheat
User Reviews
5
Roasted Carrots with Goat Cheese and Buckwheat
Description
Roasted Carrots with Goat Cheese and Buckwheat starts with cooking buckwheat until tender, then seasoning it with olive oil, salt, pepper, and a hint of balsamic vinegar. Baby carrots and cherry tomatoes are tossed with lemon or plain olive oil, salt, and pepper then roasted, with tomatoes removed early to remain intact and burst slightly later.
The goat cheese is blended with buttermilk to a soft puree, forming a creamy base for the platter. The kale leaves are dressed lightly in balsamic vinegar and olive oil to add fresh acidity and texture. All components are arranged together, allowing the roasted tomatoes to burst and mingle with the other ingredients.
This dish offers a mix of flavors from earthy buckwheat and sweet roasted vegetables to tangy goat cheese and sharp greens, suitable as a light vegetarian main or a side. The recipe suggests alternative cheeses like feta or non-dairy cashew cream for substitutions, and recommends making all but the cheese ahead to serve at room temperature for best flavor.
Ingredients
- 300 gm goat cheese (10.58 oz approx)
- 60 ml buttermilk (a little more if needed to mix the Goat cheese to a nice softish puree)
- 1/2 cup buckwheat buckwheat is gluten free but you could use farro if this doesn't matter to you, cooked
- 1 bunch carrot baby
- 80 ml olive oil 4 tablespoons, lemon or plain
- salt
- black pepper
- 6 cherry tomato
- 1/2 cup kale baby leaves, or rocket
- 20 ml balsamic vinegar (1 Tablespoon)
Instructions
- Cook 1/2 cup of buckwheat in salted boiling water till tender and drain. Sprinkle with a little salt and pepper and 1 Tablespoon of lemon or other Olive Oil and 1 teaspoon of the balsamic, stir well to dress then set aside to cool
- Toss the baby carrots ( I left the stalks on but you can cut then off if you like!) and tomatoes in lemon oil and salt and pepper and then roast till tender.
- The tomatoes will be ready in 10 minutes so remove them and put them aside till the carrots are done. Approx 20 minutes, or till just tender.
- Mix the Goat cheese in a bowl with the buttermilk till nice and loose and spread onto a platter. Add the carrots, buckwheat and the tomatoes. Toss the Kale leaves in the balsamic and a drop of lemon oil and sprinkle any remaining dressing over the platter. Add the leaves to the platter.
- The tomatoes will burst forming a nice intense dressing.
Notes
- Roast tomatoes in a non-stick pan as an alternative to oven roasting for softened texture.
- Substitute the goat cheese with creamy feta or cashew cream to accommodate dietary preferences.
- Prepare all components except the cheese in advance and keep at room temperature before serving for best taste.
User Reviews
Overall Rating
5
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