A colourful array of root vegetables proves to be versatile riches in this tasty recipe.
- Preheat oven to 200C. Line an oven tray with baking paper. Wrap each beetroot individually in foil and place on the lined tray. Bake for 20 minutes. Remove from oven. Place the carrots on the lined tray and drizzle with 2 teaspoons of the oil and 2 teaspoons of the honey. Bake for a further 20 minutes or until golden brown and tender. Set aside to cool. Use rubber gloves to peel the beetroots.
- Line an oven tray with baking paper. Scatter the walnuts over the tray and drizzle with 2 teaspoons of the remaining honey. Bake in oven for 5 minutes or until the walnuts are lightly toasted and caramelised. Set aside to cool.
- Place the vinegar, mustard, remaining oil and remaining honey in a screw-top jar and shake until well combined. Taste and season.
- Arrange the rocket and roasted vegetables on serving plates. Sprinkle with walnuts and blue cheese. Drizzle evenly with the dressing. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set