6 small beetroot, peeled and quartered
2 red onions, each peeled and cut into six wedges
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp fresh thyme, or rosemary
Salt and black pepper
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- Place the beetroot and red onion into an ovenproof dish and drizzle with the balsamic vinegar and olive oil. Sprinkle over the fresh thyme or rosemary and season well with salt and black pepper. Place in the oven to roast for 45 minutes.
- Divide the roasted vegetables between plates and serve with this crispy goat’s cheese.
Per serving: 780kcals, 41.5g fat (21.3g saturated), 67g carbs, 18g sugars, 36g protein, 6.7g fibre, 0.668g sodium
This pairs beautifully with these crispy goat’s cheese fritters.
The onion and beetroot bake is also perfect as a side dish for chicken, lamb or pork.