Roast Beetroot & Goats Cheese Salad

Adding different colours to your diet is the best way to assure you are getting the wide range of different essential vitamins and minerals we need to thrive and this salad is a delicious and easy way to achieve it.

3 - 4 whole beetroot tops off and diced into 2cm cubes and whatever other vegies you want to add in, I like carrot, red onion, broccolini and pretty much whatever needs to be used up in the vegie draw.

A big bunch of fresh herbs – parsley, mint, coriander, basil (herbs offer amazing anti- parasitic and immune boosting properties so the more herbs the better!!)

Punnet of cherry tomatoes

Meridith’s goat’s cheese (can’t live without this little flavour treasure)

Dressing - olive oil, balsamic vinegar, lemon juice, salt and pepper

Roast your vegies (no need to drizzle with olive oil I like to add mine in at the end) in a preheated oven on 180 degrees until cooked al dente, you don’t want them too soft so check with fork after 30 minutes and take out when soft enough to eat but still a little firm, set to cool.

Roughly chop herbs and tomatoes and toss with cooled roast vegies, mix through a few cubes of the soft goat’s cheese (leave out if unable to tolerate dairy), dress to your tastebud’s desires, season well and then enjoy your colourful bowl of wonderful healthy

ENJOY!