Roasted roots and goat's cheese
50 MINUTES | SERVES 2 | EASY
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 • Heat the oven to 190'/fan 170' /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.
• 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. PER SERVING 390 KCALS | FAT 19.8G | SATURATES 9.9G CARBS 33.6G | FIBRE 9.6G | PROTEIN 14.6G | SALT 1G