Roasted Root Vegetables With Goat's Cheese

Roasted roots and goat’s cheese

  • serves 2
  • Easy

Earthy beetroot and roasted parsnips and carrots provide a great contrast to the rich, creamy goat's cheese in this dish. This is a really simple supper that requires very little hands-on time.




  • 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


  • 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.

  • 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