Roast Root Vegetables with Blue Wensleydale

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

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.

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