Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Roasted roots and goat’s cheese
- Preparation and cooking time
- Total time
- Easy
- 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
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.
