- A bunch of golden beetroot
- 400g bunched purple carrots
- 400g new potatoes
- 1 red onion
- 1 garlic clove
- 35g cashews
- 1 lemon
- 100g garlic & herb sheep's cheese
- 50g lambs lettuce
- A handful of chives
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
Heat your oven to 200°C/Fan 180°C/Gas 6. Slice the stalks and leaves from the beetroot and carrots. Set them aside. Scrub the beetroot, carrots and potatoes. Cut the beetroot into 1cm thick circles. Slice the carrots in half lengthways. Cut the potatoes into 1cm thick slices.
Peel the onion. Cut it into 4 thick circles. Place the beetroot, carrots, potatoes and onion on a baking tray. Drizzle with 1 tbsp oil. Season. Toss together. Roast for 35 mins. Toss halfway through.
While the veg roast, make the pesto. Take a handful of the carrot tops and give them a really good wash. Shake dry and pat off any excess water using a clean tea towel. Finely chop them. Peel and finely grate the garlic clove. Zest and juice half the lemon. Pop them all in a bowl.
Place a small frying pan over a medium heat. Tip in the cashews and toast for 2-3 mins till golden. Tip onto the chopping board and finely chop. Add to the carrot tops with 1 tbsp oil and some salt and pepper. Stir, taste and add more lemon juice or seasoning if you think it needs it.
The roast veg should be tender and a little charred at the edges. Crumble the sheep’s cheese over them and slide back into the oven for 5 mins so the oven softens and turns golden.
Finely shred a small handful of the beetroot leaves. Place handfuls of lamb’s lettuce and the sliced beetroot leaves on a large platter or a couple of plates. Squeeze over a little lemon. Spoon over the sheep’s cheese roasted veg. Drizzle over the carrot top pesto. Snip over the chives with a pair of scissors to serve.
If you have a food processor, whizz your pesto up in that. Or smoosh everything together in a pestle and mortar.