• 500g beetroot (approx. 3 medium)
  • 500g parsnips, peeled and cut into large chunks
  • 400g leeks, trimmed and thickly sliced
  • 6 fresh sage leaves or thyme sprigs
  • 6 tbsp light olive oil
  • 2 tbsp runny honey
  • 1 tbsp Balsamic vinegar
  • 100g goats cheese, crumbled
  • 50g walnuts, coarsely chopped
  • Freshly ground black pepper, to taste


  1. 1

    Leaving 2.5cm stem and the root intact, par-boil the beetroot for 25-30 minutes. Drain, cool and peel, cutting away the root and stem. Cut into large wedges.

  2. 2

    Meanwhile par-boil the parsnips in lightly salted water for 10 minutes.

  3. 3

    Arrange the vegetables with the fresh herbs  in a single layer in a large roasting tin. Drizzle with olive oil and season with freshly ground black pepper.

  4. 4

    Roast in a preheated oven 190°C (170°C fan) Gas 5 for 40 - 45 minutes or until golden and tender

  5. 5

    Remove from the oven. Discard the herbs. Whisk the honey and vinegar together and drizzle over the roots. Then top with the walnuts and crumbled cheese.

  6. 6

    Return to the oven for 5 minutes to melt the cheese . Serve straight to the table, good accompanied with crusty bread or thinly sliced ham.

Nutritional Details

Each serving provides
  • Energy 2286kj 546kcal 27%
  • Fat 39.0g 56%
  • Saturates 8.7g 44%
  • Sugars 29.0g 32%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 586kj/140kcal

Each serving provides

53.4g carbohydrate 17.2g fibre 17.5g protein

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