Roast Root Vegetables with Blue Wensleydale   

Ingredients :
500	gm	Beetroot, cleaned and cut into large chunks (17 1/2oz)
500	gm	Sweet potato, peeled and cut into large chunks (17 1/2oz)
3	lrg	Red onions, peeled and cut into large chunks
150	gm	Blue Wensleydale, or other cheese to taste (5z)
		Freshly ground black pepper to taste
		Olive oil
		Walnut oil, (optional)
		Chopped parsley
		Chopped chives

How to cook :

Put the beetroot and sweet potato in a roasting dish and coat with approximately 1 1/2 tbsp olive oil.
Roast for half an hour then add the red onions and roast for a further 10-15 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.
Tags : Crazy About Cheese Hot Cold

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