Roast beetroot, carrot and butternut squash salad

This vegetable salad is one more for late summer or autumn. It is sweet and tasty and you can get a real flavour from the vegetables. It can look a little messy if you just mix it all together but if you layer it in a glass bowl, it looks great.

You will need
225g/ 80oz beetroot pealed
225g/ 80oz carrots pealed
225g/ 80oz butternut squash pealed
100g/ 2oz Olive oil
100g/ 2oz runny honey
Juice of half a lemon
Salt and cracked black pepper
140g/5oz goat’s cheese
Some rocket leaves for garnish

Take your raw vegetables and peal them then dice them in to similar sized pieces. Then take the beetroot and the carrots and separately place them in to a pan of water and just bring them up to the boil. Then straight under cold water, to stop the cooking process.

Now take your oil, honey and lemon juice and make a dressing season with salt and pepper. Take each of the vegetables individually and toss them in the dressing and then on to a roasting try. Do the beetroot last. Cover the vegetable with some tin foil and roast them for 15 to 20 minutes until they are soft. Remove the tin foil and let the veg get a little colure. Then take them out and let them cool.

Now to make the salad Take a glass bowl and place the beetroot in the bottom, then the squash and finally the carrots. Now add the dressing what is left and any juices from the roasting try. Finally break some goat’s cheese over the top and a few rocket leaves and there you have it, a late summer roast vegetable salad.