Roasted roots and goat's cheese


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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

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