Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 500 g Beetroot; cleaned and cut
- ; into large chunks
- ; (17 1/2oz)
- 500 g Sweet potato; peeled and cut
- ; large chunks (17
- ; 1/2oz)
- 3 lg Red onions; peeled and cut
- ; large chunks
- 150 g Blue Wensleydale; or other
- ; taste (5oz)
- Walnut oil; (optional)
- Freshly ground black pepper
- Olive oil
- Chopped parsley
- Chopped chives
Preparation
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. Converted by MC_Buster. Per serving: 140 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 32g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0n.
