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

Roasted Root Vegetables With Goat's Cheese Recipe

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.