Roasted Vegetable Salad

Name: Roasted Vegetable Salad
Ingredients: 2 carrots, halved and quartered; 2 turnips, halved and quartered; 3 small beetroots, cut into bit sized chunks; 1 red onion, cut into wedges; 1 bunch of asparagus, left whole; 1 punnet cherry tomatoes; 1 cup freekah (brown rice is suitable alternative); Extra virgin olive oil; A little feta or goats cheese

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Roasted vegetable salad with carrots, turnips, beets, and asparagus—tender and flavorful, served warm with freekah and feta. Perfectly versatile and easy to make.

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Ingredients

2 carrots, halved and quartered
2 turnips, halved and quartered
3 small beetroots, cut into bit sized chunks
1 red onion, cut into wedges
1 bunch of asparagus, left whole
1 punnet cherry tomatoes
1 cup freekah (brown rice is suitable alternative)
Extra virgin olive oil
A little feta or goats cheese

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