Roasted roots and goat’s cheese

Name: Roasted roots and goat’s cheese
Total time: 50 min
Yield: Serves 2
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; 3 tbsp red wine vinegar; 1 tbsp olive oil; 1 tbsp clear honey; 1 red chilli seeded and diced; ½ orange zested and juiced

Sarah Cook

Published: February 2, 2015 at 1:16 PM

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Serves 2

Easy

Total time: 50 mins

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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

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Ingredients

Nutrition

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

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.

Check out more vegetable side dish recipes here…

Authors

Sarah Cook

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