This competition is now closed

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

50 minutes
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.

By Sarah Cook

Published: February 2, 2015 at 1:16 pm

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

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.