Roasted roots and goat’s cheese

Step 1

Heat the oven to 190C/fan 170C /gas Mix all the dressing ingredients with some freshly ground pepper and salt. Reserve 1 tbsp of the dressing for later. Pile the sliced beetroots, carrots, parsnips and onion into 2 individual shallow baking dishes. Drizzle over the rest of the dressing, then toss together so everything is well coated. Roast for 30-35 minutes, until all the veg is almost tender.

Step 2

Sit a goat’s cheese on top of each pile of veg. Put back in the oven for 3-5 minutes, until the cheese feels soft and hot to the touch. Spoon over the reserved dressing and serve with rocket leaves, crusty bread or some warm Puy lentils.