Roasted Hana Seasonal Root Vegetables with Wasabi Goat Cheese Dressing

 

Print Recipe

ROASTED HANA SEASONAL ROOT VEGETABLES WITH WASABI GOAT CHEESE DRESSING

Course: Salad
Author: Chef Jay Johnson

Equipment

  • Sheet Pan
  • Blender

Ingredients

Roasted Hana Seasonal Root Vegetables

  • 1 Cup Purple Sweet Potato (Chopped and Diced)
  • 4 Baby Golden Beets (Peeled)
  • 4 Baby Red Beets (Peeled)
  • 4 Ping Pong Red Radishes
  • 4 White Icicle Radish
  • 2 Heirloom Carrots (White, Orange, and Purple) (Peeled)
  • 2 Baby Fennel

Wasabi Goat Cheese Dressing

  • ½ Cup Sherry Vinegar
  • 1 Tbs. Garlic (Chopped)
  • 2 Tbs. Wasabi Paste
  • ¼ Cup Maui Onion
  • ½ Cup Goat Cheese
  • ½ Cup Honey
  • 3 tsp. Sea Salt

Instructions

Prepare Roasted Hana Seasonal Root Vegetables.

  • Toss with olive oil, salt, and pepper and roast in the oven at 350 for 10 to 15 minutes.

Prepare Wasabi Goat Cheese Dressing.

  • Add all ingredients to blender and blend till emulsified.

Construct Salad and Serve.

  • Toss all ingredients with dressing and serve.