Roast Beetroot and Carrot Salad

Simple salads shine when you have in season local produce, I always admire this about the Italians, a love of in season produce where the star of the plate is the food and its natural flavors. I got these stunning beetroots and carrots from a local farm. I simply roasted them and then added to a salad, next time I will roast more and add to tabouleh and other salads. 

Ingredients:

• 4 small beetroots diced
• 4 small carrots diced
• a dash of olive oil 
• a dash of balsamic vinegar 
• salt and pepper
• feta cheese
• a dash of oil and white balsamic for the salad 
• fresh in season greens

Method:

1. heat the oven to 425 degrees
2. add the diced beetroots and carrots to a baking tray with balsamic vinegar, oil and salt and pepper and roast for 20-30 minutes until its soft. 
3. add greens to a plate with oil, and vinegar and a little feta and the roasted vegetables, enjoy. 

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