Pre-heat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted).
Line 2 large baking trays with parchment paper, or a silicone baking mat.
Remove the leaves and stalks from the beetroot and rinse them well to remove any dirt, then pat them dry with some kitchen paper or a clean tea towel and set aside. Scrub the balls of beetroot under cold, running water until clean, then dry and cut each ball into quarters and set aside.
Into a mixing bowl, place the halved radishes along with the salt (or Herbamare), pepper and ½ tbsp. olive oil, toss well to coat and then set aside.
Place the beetroot quarters along with their stalks onto one of the prepared baking trays, season with salt (or Herbamare) and cracked black pepper, then drizzle with 2 tbsp. olive oil and toss well to coat. Place the tray into the preheated oven and roast for 25 minutes then remove, add the radishes, toss well, baste the vegetables with the beetroot juices, and then return the tray to the oven for a further 25 minutes until the vegetables are tender. Remove the tray and set aside to cool slightly.
Spread the beetroot leaves out across the other large baking tray, season them with sea salt, then drizzle over 1 tbsp. olive oil and toss well to ensure they are thoroughly coated. Place the tray into the oven and bake for 15 minutes, turning the leaves over halfway through to prevent burning. When crisp, remove from the oven and leave to cool slightly.
Arrange the roasted beetroot and radishes over a large serving platter, then scatter over the crumbled goat’s cheese and the crispy beetroot leaves (any extra leaves make a great snack!). If needed, add a touch of salt and black pepper and drizzle with a little extra olive oil before serving.
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