ROAST VEGETABLE SALAD
INGREDIENTS (SERVES 1)
5 baby beets, whole
5 carrots, whole
handful of walnuts, toasted
handful of rocket leaves
1 stick of young garlic, sliced
pinch or two of persian feta
2 tbs brown sugar
2 tbs horseradish cream
1 orange, juiced
pinch of salt
2 tbs Hillfarm garlic infused canola oil
Preheat oven to 160-170 degrees.
To make the dressing transfer all the ingredients into jar or container and shake well. Set aside.
Place the beets (without the leaves) and carrots into a roasting tray and pour half of your dressing over the top. Place the vegetables into the oven for 30 minutes. Once they have cooked set them aside to rest while you make the salad.
In a mixing bowl add the walnuts, rocket, baby beet leaves, garlic and pour the remaining dressing over the top.
Plate the salad up with the vegetables and crumble the feta on top.