Recipe for Roast Root Vegetables with Blue Wensleydale

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Yield:

4 servings

Ingredients:

Amount	Ingredient
500 gm	Beetroot, cleaned and cut into large chunks (17 1/2oz)
500 gm	Sweet potato, peeled and cut into large chunks (17 1/2oz)
3 lrg	Red onions, peeled and cut into large chunks
150 gm	Blue Wensleydale, or other cheese to taste (5z)
	Freshly ground black pepper to taste
	Olive oil
	Walnut oil, (optional)
	Chopped parsley

Instructions:

Instructions: Put the beetroot and sweet potato in a roasting dish and coat with approximately 1 1/2 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.

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