Roasted beetroot with sheep curd cheese and walnuts | Autumn vegetable dish

Preheat the oven to 200 °C (180 °C for fan-assisted ovens). Wash, peel, and cut the beetroots into approximately 2–3 cm wedges or thick cubes.

In a small bowl, mix together the extra virgin olive oil, honey, crushed garlic, picked fresh thyme leaves, as well as the fine salt and ground black pepper.

Toss the beetroot pieces thoroughly with the honey-thyme marinade on a baking sheet lined with baking paper, spreading them out in a single layer.