Roast beetroot and parsnip with walnuts

Cooking Vegetarian Roast beetroot and parsnip with walnuts

A great side dish of roasted beetroot, sweet parsnips and crunchy walnuts.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 180°C or 160°C fan. Wrap each beetroot in foil. Place on a baking tray and bake for 45 mins.
  2. Toss together parsnips and oil in a small baking pan. Season with salt and pepper to taste. Bake for 20-25 mins, until tender, remove from oven and leave in baking pan.
  3. Peel and quarter cooked beetroot. Add to pan then add walnuts and cheese. Bake for 5 mins until cheese melts.

If you liked the recipe "Roast beetroot and parsnip with walnuts", tell your friends about it!

2 bunches beetroot, scrubbed, trimmed
1 tbsp olive oil
1 cup walnuts, halved and toasted
150g Castello white cheese, chopped
2 parsnips, peeled, quartered

Adv

Autors
Preparation time
10
Cooking time
50
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
Posted by

Rate the recipe Roast beetroot and parsnip with walnuts

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments