Roasted Vegetables With Blue Cheese And Walnuts

• 12 None small beets, trimmed, halved
• 1/4 cup olive oil
• 10.5 oz pumpkin, peeled, cut into wedges
• 2 None small red pepper, quartered
• 2 None large zucchini, quartered lengthways
• 1 None large red onion, cut into wedges
• 8 cloves garlic
• 3.5 oz blue cheese, crumbled
• 2.75 oz walnuts, toasted, chopped coarsely
• None None Mustard and chive dressing
• 2 tbsp lemon juice
• 2 tsp wholegrain mustard
• 2 tsp fresh chives, finely chopped

1. Preheat oven to 425u0b0F. Combine beets and one tablespoon of the olive oil on a large baking sheet. Roast for 15 minutes.
2. 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.
3. To make mustard and chive dressing, combine all ingredients in a screw-top jar; shake well.
4. Peel the beets. Top vegetables with blue cheese and walnuts. Drizzle with mustard and chive dressing.

beets, olive oil, pumpkin, red pepper, zucchini, red onion, garlic, blue cheese, walnuts, chive dressing, lemon juice, wholegrain mustard, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/22377 (may not work)