Roasted Root Vegetables With Goat's Cheese Recipe | olivemagazine

Name: Roasted Root Vegetables With Goat's Cheese Recipe | olivemagazine
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

www.olivemagazine.com

Try our roasted root vegetables recipe with goat's cheese. Make our roasted beets for root vegetable recipe. Vegetable side dishes using roast beetroot

View Original

Share this recipe:

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