Warm roasted roots with buffalo mozzarella and balsamic

Warm roasted roots with buffalo mozzarella and balsamic

Thrive on Five
Dan Jones

Kohlrabi and mooli provide an interesting addition to the more common root vegetables used here. Their sweet, honeyed flavours are complemented by the tangy dressing and creamy cheese. A delicious dish which works well with roast chicken.


Quantity Ingredient
2 tablespoons olive oil
4-5 sprigs lemon thyme, or regular thyme
1 tablespoon runny honey
2 garlic cloves, finely chopped
1/2 small swede, (160g)
1/2 small kohlrabi, (160g)
1/2 mooli or daikon, (160g)
1 large carrot, (160g)
sea salt
freshly ground black pepper
1 small parsnip, (80g)
1 large beetroot, (160g)
1 tablespoon balsamic vinegar
2 large handfuls rocket, baby spinach, or other salad leaves
125g buffalo mozzarella
1 tablespoon chopped basil leaves


  1. Preheat the oven to 200°C.
  2. Put half the oil in a mixing bowl, add the lemon thyme, honey and garlic. Mix well.
  3. Peel and cut the swede, kohlrabi and mooli into 2–3cm wedges. Cut the carrot on the diagonal into 5mm slices. Add to the bowl and coat with the marinade.
  4. Line two baking trays with foil. Leaving as much of the marinade in the bowl as possible, spread the marinated roots evenly across one of the trays and sprinkle with salt. Roast for one hour, turning everything about halfway through.
  5. In the meantime, peel and cut the parsnip and beetroot into 2–3cm wedges. Ensuring you keep them separate (so that the beetroot does not colour the parsnip), firstly coat the parsnip in some of the remaining marinade and place on the second baking tray. Repeat with the beetroot and the remaining marinade. Roast for 40 minutes, turning halfway through.
  6. Mix the remaining oil and the balsamic to make a dressing.
  7. Put the salad leaves in a serving dish. Remove the lemon thyme stalks from the vegetables and place everything (except the beetroot) on top of the leaves. Pour over the dressing, making sure all the vegetables are well coated. Season with salt and pepper. Carefully place the beetroot over the other vegetables. Break the mozzarella over the warm salad and finish with the basil leaves.


  • If you can’t find kohlrabi, simply double the quantity of parsnip and mooli, or include some turnip instead.
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