Recipe - Roast Root Vegetables With Blue Wensleydale

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 One half tbsp olive oil. Roast for half an hour then add the red
onions and roast for a further 1015 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 One half Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Posted to CHILEHEADS DIGEST V4 #, converted by MM_Buster v2.0n.