Prepare and cook SuperBlend according to on-pack instructions. Drain and cool.
Preheat oven to 180C. Combine beetroot and sweet potato on a large oven tray with half the oil, rosemary and balsamic vinegar. Bake for 40 minutes or until browned and tender.
Place the carrots, red onion and pears in another large baking tray with remaining oil, rosemary and balsamic vinegar. Bake for 30 minutes or until browned and tender.
In a large bowl or platter combine roasted vegetables and cooked SuperBlend. Top with goats cheese.