Roasted roots and goat’s cheese
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.
- 2 raw beetrootspeeled and sliced
- 5 baby carrotshalved lengthways
- 2 small parsnipspeeled and sliced lengthways a little thicker than the beetroot
- 1 red onionsliced into thick discs
- 2 individual goat’s cheese with rindabout 90-100g each to serve
- a handful of leaves to serve rocket
- to serve crusty bread or Puy lentils
DRESSING
- 3 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tbsp clear honey
- 1 red chilliseeded and diced
- ½ orangezested and juiced
Nutrition: per serving
- kcal390
- fat19.8g
- saturates9.9g
- carbs33.6g
- fibre9.6g
- protein14.6g
- salt1g
Method
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.
