WinterSalad

Roast at 180C 2 red beetroot & 2 golden beetroot both cut into wedges with 4 golden shallots skin on, 4 or more whole garlic cloves skin on, 4 baby carrots (or 2 large cut in half), 8 brussels sprouts halved, 1/2 lemon, 1 cup rocket or baby spinach, 1 tablesp feta (or blue cheese) per person, olive oil, fresh coriander and mint leaves to serve.  Spray your baking tray with olive oil and arrange beetroot, roast for ten minutes then add the other vegetables. Squeeze the lemon over Brussels (they will take around 20 minutes to cook.  Turn all vegies half way through cooking.  Peel beetroot and serve cooked vegies over rocket and sprinkle with fresh herbs and feta.  Drizzle over your favourite homemade dressing or just some balsamic & organic olive oil.  If you double the cooked vegetables you can turn them into soup.  That’s the next recipe!