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Roasted roots and goat’s cheese | Recipe | Winter vegetables, Vegetable side dishes recipes, Roasted root vegetables
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Food And Drink
two white dishes filled with food on top of a table
olivemagazine.com

Roasted roots and goat’s cheese

50min · 2 servings
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.
olivemagO
olive magazine

Ingredients

Produce
• 5 Baby carrots halved lengthways
• 2 Beetroots, raw
• 1 Chilli, red
• 2 Parsnips peeled and sliced lengthways a little thicker than the beetroot, small
• 1 Red onion sliced into, discs thick
• 1 To serve crusty bread or puy lentils
• 1 handful To serve rocket, leaves
Condiments
• 1 tbsp Clear honey
Oils & Vinegars
• 1 tbsp Olive oil
• 3 tbsp Red wine vinegar
Dairy
• 2 Individual goat's cheese with
Other
• ½ orange zested and juiced

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