How to make Roasted baby beets and carrots with whipped cream cheese

Rainbow beets and carrots, roasted until sweet and sticky and served up with whipped cream cheese

150g baby rainbow beetroots

150g baby rainbow carrots

1 whole bulb of garlic

2 tablespoons rapeseed oil

2 tablespoons balsamic vinegar

1 teaspoon salt

1 teaspoon freshly ground black pepper

4 sprigs lemon thyme

For the whipped cream cheese

150g cream cheese, at room temperature

Splash of milk

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon freshly ground black pepper

Preheated the oven to 180C/350F/Gas 4.

Wash and trim the beets and carrots and leave on kitchen paper to dry.

In a large bowl whisk together the oil, vinegar, salt, pepper and the leaves from 3 springs of the thyme.

Drop the beets and carrots into the bowl and toss to cover in the dressing. With a slotted spoon, remove the vegetables from the bowl and transfer to a baking dish. Roast in the preheated oven for 15 minutes.

Remove the papery skin from the garlic bulb and split into cloves. Put the unpeeled cloves into the remaining dressing and mix to coat.

After 15 minutes remove the vegetables from the oven, add the garlic cloves and any remaining dressing to the baking dish and return to the oven for another 30 minutes.

Put cream cheese, garlic powder, onion powder and black pepper into a bowl. Using an electric mixer, break up the block of cream cheese and slowly add the milk, whisking all the ingredients together until a whipped cream consistency is achieved.

To serve, either pipe or spoon the whipped cream cheese into the centre of a plate and arrange the warm roasted vegetables around. Sprinkle with the leaves of the remaining thyme sprig and grind over plenty of black pepper.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.