• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Roast Root Vegetables with Blue Wensleydale

  • Recipe Submitted by on

Category: Cheese

 Ingredients List

  • 500 g Beetroot; cleaned and cut
  • ; into large chunks
  • ; (17 1/2oz)
  • 500 g Sweet potato; peeled and cut
  • -into
  • ; large chunks (17
  • ; 1/2oz)
  • 3 lg Red onions; peeled and cut
  • -into
  • ; large chunks
  • 150 g Blue Wensleydale; or other
  • -cheese to
  • ; taste (5oz)
  • Freshly ground black pepper
  • -to taste
  • Olive oil
  • Walnut oil; (optional)
  • Chopped parsley
  • Chopped chives


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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