Roasted Beetroot and Carrot Salad

Ingredients

• 2 cloves skin on Garlic
• 2 large peeled Beetroot
• 2 peeled Carrots
• 2 tsp leaves Rosemary
• 2 sprigs Thyme
• 1 tsp thinly sliced Ginger
• 2 tbsp extra virgin Olive oil
• 200g / 7.05oz such as baby spinach and beetroot leaves Mixed leafy greens
• 90g / 3.17oz small
• halved Red grapes
• 30g / 1.05oz Goat's curd
• 2 tsp Balsamic vinegar

Preparation

1. Preheat the oven to 180°C (356°F). Line a baking tray with baking paper.
2. Bruise 2 cloves Garlic with a knife. Toss 2 large peeled Beetroot cut into wedges, 2 peeled Carrots cut into batons, 2 tsp Rosemary leaves, 2 sprigs Thyme, 1 tsp thinly sliced Ginger, and Garlic in a bowl with 1 tbsp Olive oil. Sprinkle with salt and pepper.
3. Spread the vegetables on the tray in a single layer. Bake, turning once, for 30-40 minutes until golden and cooked. Allow to cool.
4. Toss roasted vegetables with 200g Mixed leafy greens and 90g halved Red grapes. Finish with 30g Goat's curd and 2 tsp Balsamic vinegar.