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Categories:
beets olive oil pumpkin red pepper zucchini red onion garlic blue cheese walnuts mustard dressing lemon juice wholegrain mustard chives
Viewed: 74 - Published at: a year agoIngredients
- 12 beets small, trimmed, halved
- 1/4 cup olive oil
- 10 1/2 ounces pumpkin peeled, cut into wedges
- 2 red pepper small, quartered
- 2 zucchini large, quartered lengthways
- 1 red onion large, cut into wedges
- 8 cloves garlic
- 3 1/2 ounces blue cheese crumbled
- 2 3/4 ounces walnuts toasted, chopped coarsely
- mustard
- dressing
- 2 tablespoons lemon juice
- 2 teaspoons wholegrain mustard
- 2 teaspoons fresh chives finely chopped
Method
- Preheat oven to 425°F. Combine beets and one tablespoon of the olive oil on a large baking sheet. Roast for 15 minutes.
- Meanwhile, combine the pumpkin, red pepper, zucchini, red onion, garlic, and remaining oil and season to taste. Divide the vegetables between the baking sheet with the beets on it and a second large baking sheet. Roast 20 minutes or until the vegetables are browned and tender.
- To make mustard and chive dressing, combine all ingredients in a screw-top jar; shake well.
- Peel the beets. Top vegetables with blue cheese and walnuts. Drizzle with mustard and chive dressing.
