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Roast Sweet Potato, Beetroot and Goats Cheese Salad
I get a veg-box delivered every fortnight from COFCO and the contents - except for the regular items I know I'll get - is always a surprise. This often leads to random, 'throw-it-together-and -see-what-happens', dinner creations. Some of which even work!
Here is one that I made fairly recently. A couple of bendy veg were turned into a tasty tea, especially with the help of a nice lump of cheese from The Cambridge Cheese Company (All Saint's Passage). All sorts of root vegetables would work - butternut squash, carrots, parsnips, celeriac.
I roasted cubes of sweet potato, beetroot and wedges of red onion (cut through the root to prevent them falling apart) after tossing them all in a generous glug of olive oil, thyme, salt and pepper for approx. 30 mins at 200°C. About 10 minutes before they were ready I put a thick slice of goats cheese on the tray too and allowed it to soften a bit in the oven. I put all the veg on top of a pile of mixed peppery leaves dressed with vinaigrette (using EV olive oil, walnut oil - which I think has a nice nutty flavour - and cider vinegar (2:1:1) as well as salt and pepper and a small squirt of honey to taste).
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