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
DRESSING
- red wine vinegar 3 tbsp
- olive oil 1 tbsp
- clear honey 1 tbsp
- red chilli 1, seeded and diced
- orange ½, zested and juiced
Method
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Step 1
Heat the oven to 190C/fan 170C /gas 5. 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.
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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.
Nutritional Information
- Kcals 390
- Fat 19.8g
- Saturates 9.9g
- Carbs 33.6g
- Fibre 9.6g
- Protein 14.6g
- Salt 1g