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Grilled Parsnip with Creamy Spinach Salad and Marinated Beetroots

Recipe by: Jonas Allermand
Time: 40-60 min.
Serves: 4

Ingredients

Grilled parsnip

8 parsnips, washed and peeled

2 tbsp oil

Salt and freshly ground pepper

Creamy spinach salad

200 g baby spinach

1 red onion, thinly sliced

200 g cucumber, chopped

1 dl parsley, coarsely chopped

1 ½ dl sour cream

Juice from 1 lemon

Salt and freshly ground pepper

Marinated beetroots with fresh cheese

500 g beetroots, peeled

100 g fresh cheese or burrata

3 tbsp apple cider vinegar

2 tbsp oil

4-5 sprigs of fresh thyme

Salt and freshly ground pepper

 

Procedure

Marinated beetroots with fresh cheese
Cut the peeled beetroots into bite-sized pieces and toss them with oil, salt, pepper, and fresh thyme sprigs. Bake them in the oven at 180°C (350°F) until they are completely tender. Toss the warm beetroots with apple cider vinegar and let them marinate in the fridge for 20-30 minutes. Before serving, arrange the marinated beetroots on a platter and top with fresh cheese or burrata.

Creamy spinach salad
While the beetroots are baking and marinating, prepare the salad. Mix the baby spinach, thinly sliced red onion, chopped cucumber, and coarsely chopped parsley in a bowl. Toss the vegetables with sour cream and season the salad well with lemon juice, salt, and freshly ground pepper.

Grilled parsnip
Turn your grill on low heat and let it preheat for at least 15 minutes to ensure an even temperature. Toss the parsnips with oil, salt, and pepper. Place them on the grill rack and grill for 8-10 minutes until tender, making sure to turn them regularly for an even color.

To serve
Plate the piping hot, grilled parsnips straight from the grill alongside the fresh, creamy spinach salad and the cold, marinated beetroots with fresh cheese.

Enjoy your meal and have fun with your Morsø Cucina Pro!