Roast root vegetables with blue wensleydale
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Beetroot; cleaned and cut |
| ; into large chunks | ||
| ; (17 1/2oz) | ||
| 500 | grams | Sweet potato; peeled and cut into |
| ; large chunks (17 | ||
| ; 1/2oz) | ||
| 3 | larges | Red onions; peeled and cut into |
| ; large chunks | ||
| 150 | grams | Blue Wensleydale; or other cheese to |
| ; taste (5oz) | ||
| Freshly ground black pepper to taste | ||
| Olive oil | ||
| Walnut oil; (optional) | ||
| Chopped parsley | ||
| Chopped chives | ||
Directions
Put the beetroot and sweet potato in a roasting dish and coat with approximately 1½ tbsp olive oil. Roast for half an hour then add the red onions and roast for a further 10-15 minutes.
Remove from the oven and put into a serving dish, sprinkle over the cheese and mix well, pour over one tbsp of walnut oil, if using. Sprinkle over the chopped parsley and chives and mix well. Serve hot or cold.
Converted by MC_Buster.
Per serving: 140 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 32g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 1 ½ Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0n.
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