This recipe is so versatile allowing you to use whichever
root vegetables you like. 
A yummy salad for a BBQ or goes extremely well with
Slow Roasted Lamb or Pork.
A fantastic warm salad for this Christmas and easy to put                    
together just before serving.
Root Vegetable Salad.2


¼ cup Olive Oil                                                         
2 Potatoes                                                                 
1 medium Sweet Potato                                           
3 Carrots                                                                   
2 Parsnips or Swede or both                                                                  
1 large Onion                                                            
1 bunch (3) Beetroot                                                                                                   
2 tsps Sea Salt
Freshly ground Pepper
½ cup chopped Parsley
2 cups of Baby Rocket
2 cups of Baby Spinach
100 grams Goats Cheese
1/3 cup of Walnuts – toasted
4 tsp Baby Capers
2 tbsp of Olive Oil
4 cloves of Garlic
1 tsp Dijon Mustard 
Juice of 1 Lemon                                      

1. Cut root vegetables into 3 – 4cm sections (keep your beetroot separated) and toss in olive oil and  season with salt & pepper.  Wedge the red onion and cook for less time.  Bake at 180°C until veggies are tender and lightly brown.

The beetroot should be prepared separately in the same manner and placed on a different tray to alleviate staining the other vegetables.  

2. Whilst veggies are roasting, dry toast your walnuts in a frying pan, being careful not to burn. Cool and break into quarters.

3. Smash & finely chop the garlic and combine (using a whisk) with the remaining dressing ingredients and set aside.

4. Remove cooked veggies from oven and allow to cool for a couple of minutes.  Combine in a large bowl with the Parsley, Rocket, Spinach & some of the Goats Cheese.

5. Place veggie mix out onto a platter and sprinkle with the remaining Goats Cheese, the Walnuts & the Capers.

6. Dress the salad with the dressing before serving or serve separately.

Beautiful on its own too or served with a piece of Garlic Bread.