Roasted Veggie Salad

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Ingredients

3 beetroot, peeled & chopped
2 parsnips, peeled & chopped
2 yellow carrots, peeled & chopped
3 large handfuls of rocket
1 large handful of snow peas de-veined and chopped
2 tbsp olive oil
1 tbsp honey
Sea salt to taste

Optional toppings:

Crumbled goats cheese (I use @MeredithDairy)
Lightly toasted pine nuts
Olive oil
Balsamic vinegar

Method

Preheat oven to 180 C. Place beetroot in a single layer on a baking tray lined with parchment paper. Place parsnips and carrots in a single layer on another lined tray. Poor 1 tbsp of olive oil over each tray of vegetables and sprinkle with sea salt. Pour the honey over parsnips and carrots. Toss to combine ingredients on each tray.

Roast vegetables for approximately 30-40 minutes until just tender. Remove from the oven and let cool.

Place the rocket, snow peas and vegetables in a salad bowl, top with crumbled goats cheese and lightly toasted pine nuts.

Lightly drizzle with some olive oil and balsamic vinegar to taste, just prior to serving.