Oven-Baked Roots with Blue Cheese - Ugnsbakade rotsaker med ädelost

OVEN-BAKED ROOTS WITH BLUE CHEESE
Ugnsbakade rotsaker med ädelost

Alternate the warm roots on a large serving plate and top with pancetta, cheese which can melt a little and walnuts to add some crunch.

Serves 4

2 lbs yellow beets
1 bunch carrots, approx 1 lb 8 oz
1 lb small potatoes
2 tablespoons oil
salt, pepper
5½ oz smoked, diced pancetta
salt, pepper

Herb sauce:
1 bunch fresh coriander
0.4 cup chopped parsley
1 garlic clove
fresh juice and finely grated zest from ½ lemon
0.2 cup oil
½ teaspoon Dijon mustard
1 teaspoon cumin
1 teaspoon vinegar
2 tablespoons mango chutney
1 pinch salt

For serving:
2½ oz mangold leaves
2½ oz spinach leaves
1½ oz rocket leaves
3½ oz blue cheese, e.g. Saint Agur
1 3/4 oz walnuts


Heat the oven to 390F.

Peel the beets and cut them in wedges. Scrub and split the small potatoes. Wash and trim the carrots and cut them in half. Put roots and potatoes in a bowl and pour on oil, salt and pepper. Blend well. Put the roots in an oven-proof pan and roast in the middle of the oven for about 30 minutes, until the beets are tender. Meanwhile, fry the pancetta.

Mix the ingredients for the herb sauce and flavor to taste with salt.

Rinse, dry and mix the leaves. Alternate the warm roots on a large plate and sprinkle with fried pancetta, pieces of the lovely blue cheese and crumbled walnuts.

Serve with a tossed salad, herb sauce and a nice bread.

Enjoy!

Bella