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1
Pre-heat oven to 200C.
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2
Remove the stalks from the baby beetroots and drop in a pan of simmering water and boil for 15 minutes until tender.
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3
Once cooked, cut the beetroots in half.
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4
Drain them well.
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5
Peel the parsnips and cut into eighths from base to tip.
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6
Remove any of the tough core from the centre of the parsnip.
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7
Lay them on a baking tray with the cooked and halved baby beetroots and coat in the maple syrup, olive oil and the thyme leaves which should be picked from the stalk.
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8
Season with sea salt and black pepper.
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9
Place in to the pre-heated oven and cook for 20 minutes until they start to turn crispy around the edges.
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10
While the vegetables are cooking, make the dressing by combining the Dijon mustard, sherry vinegar, honey and lemon juice.
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11
Using a mini whisk, slowly pour in the hazelnut oil until a smooth, thick dressing has been made.
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12
Season with salt and pepper and add in the fresh chervil.
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13
Now, place the goat's cheese log slices onto a separate baking tray and place into the hot oven for 8 to 10 minutes to allow the middle of the cheese to melt.
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14
Now, mix the chosen salad leaves with the roasted parsnips and beetroots.
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15
Dress lightly before piling the salad on to 4 separate plates and then placing the hot cheese next to the salad.
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16
Drizzle with a little of the left-over dressing.
