Roasted roots and goat’s cheese

Name: Roasted roots and goat’s cheese
Total time: 50 min
Ingredients: raw beetroots 2, peeled and sliced; baby carrots 5, halved lengthways; small parsnips 2, peeled and sliced lengthways a little thicker than the beetroot; red onion 1, sliced into thick discs; individual goat’s cheese with rind 2, about 90-100g each to serve; rocket a handful of leaves to serve; crusty bread or Puy lentils to serve; red wine vinegar 3 tbsp; olive oil 1 tbsp; clear honey 1 tbsp; red chilli 1, seeded and diced; orange ½, zested and juiced

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Total: 50 minutes

Author : Sarah Cook

beetroot carrots goats cheese

Instructions

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Step 1

Heat the oven to 190C/fan 170C /gas Mix all the dressing ingredients with some freshly ground pepper and salt. Reserve 1 tbsp of the dressing for later. Pile the sliced beetroots, carrots, parsnips and onion into 2 individual shallow baking dishes. Drizzle over the rest of the dressing, then toss together so everything is well coated. Roast for 30-35 minutes, until all the veg is almost tender.

Step 2

Sit a goat’s cheese on top of each pile of veg. Put back in the oven for 3-5 minutes, until the cheese feels soft and hot to the touch. Spoon over the reserved dressing and serve with rocket leaves, crusty bread or some warm Puy lentils.

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