Roasted beetroot and carrots with goats' cheese Archive
Ingredients
- 200g/7oz baby beetroot
- 3 tbsp olive oil
- salt and freshly ground black pepper
- 230g/8oz carrots, cut into 3cm chunks
- 2 garlic cloves
- 2 tbsp sherry vinegar
- 6 tbsp extra virgin olive oil
- 225g/8oz young goats' cheese
- a few sprigs fresh thyme
- 200g/7oz salad leaves
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