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Roast beetroot and parsnip with walnuts

Ingredients

  • 2 bunches beetroot, scrubbed, trimmed
  • 1 tablespoon olive oil
  • 1 cup walnuts, halved and toasted
  • 150g Castello white cheese, chopped
  • 2 parsnips, peeled, quartered

Method

  • Step 1 - Preheat oven to 180°C or 160°C fan. Wrap each beetroot in foil. Place on a baking tray and bake for 45 mins.
  • Step 2 - Toss together parsnips and oil in a small baking pan. Season with salt and pepper to taste. Bake for 20-25 mins, until tender, remove from oven and leave in baking pan.
  • Step 3 - Peel and quarter cooked beetroot. Add to pan then add walnuts and cheese. Bake for 5 mins until cheese melts.

Recipe Ingredient

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