Roast beetroot and parsnip with walnuts

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

Recipe «Roast beetroot and parsnip with walnuts» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 2 bunches beetroot, scrubbed, trimmed, 1 tbsp olive oil, 1 cup walnuts, halved and toasted, 150g Castello white cheese, chopped, 2 parsnips, peeled, quartered .

Ingredients:

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

Instructions

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.