Roast Beet Butternut Basil Salad

Preheat oven to 180ºC (355ºF).

Slice off the tops and roots of the beets, then peel with a potato peeler. Slice into quarters; if they are large beets, cut them into eighths. (I suggest wearing an apron and plastic gloves for this step!)

Peel the butternut, take out the seeds with a spoon and slice into 1-inch pieces.

Peel the carrots and slice into 1/4-inch round slices.

Place the vegetables on a baking tray. Drizzle with olive oil, sprinkle with salt and ground black pepper. Give them a good toss so they are all coated. Sprinkle with basil leaves.

Bake 25–30 minutes, turning vegetables halfway through to ensure even cooking. Let vegetables cool on the baking tray before piling onto a salad platter. Top with goat cheese and fresh basil for garnish. Serve.

Note: You can also use soft feta cheese for this salad, or shavings of Prmesan. Throw some pumpkin seeds over the salad before you serve it for a little crunch and extra goodness.