Oven-Roasted Beetroot with Goat Cheese and Walnuts

Colorful root vegetables are caramelized in the oven with thyme and honey and served with creamy fresh goat cheese and toasted walnuts. A warming, filling dish for the cold season.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 600 g Beetroot
• 400 g Parsnips
• 400 g Carrots
• 2 pc Red onions
• 4 tbsp Olive oil
• 1 bunch Thyme
• 2 tbsp Honey
• 2 tbsp Apple cider vinegar
• 150 g Fresh goat cheese
• 60 g Walnut kernels
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C conventional heat and line a baking tray with baking paper.
2. Peel the beetroot, parsnips and carrots and cut them into equal-sized pieces or wedges. Cut the onions into wedges.
3. Toss the vegetables with 3 tbsp olive oil, salt and pepper and spread them on the tray. Place the thyme sprigs on top.
4. Roast the vegetables in the oven for about 35 minutes until they are tender and lightly colored at the edges. Turn them once halfway through.
5. Whisk the honey with the apple cider vinegar and the remaining olive oil and drizzle over the vegetables. Let them caramelize in the oven for another 5 to 10 minutes.
6. Toast the walnuts in a dry pan without fat until golden brown, then remove and coarsely chop them.
7. Beat the fresh goat cheese smooth with a little salt and pepper and spread it on four plates.
8. Arrange the warm root vegetables on the cheese, sprinkle with walnuts and serve immediately.