Olive Magazine
Roasted Root Vegetables With Goat's Cheese Recipe

Roasted roots and goat’s cheese

Published: February 2, 2015 at 1:16 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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.

  • Vegetarian
Nutrition:
NutrientUnit
kcal390
fat19.8g
saturates9.9g
carbs33.6g
fibre9.6g
protein14.6g
salt1g
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Ingredients

  • 2 raw beetroots, peeled and sliced
  • 5 baby carrots, halved lengthways
  • 2 small parsnips, peeled and sliced lengthways a little thicker than the beetroot
  • 1 red onion, sliced into thick discs
  • 2 individual goat’s cheese with rind, about 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 chilli, seeded and diced
  • ½ orange, 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.

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