Sweet Roasted Root Veg from The Seafood Shack: Food & Tales from Ullapool by Kirsty Scobie and Fenella Renwick

Ingredients

• 2 tbsp balsamic vinegar
• good glug of olive oil
• 2 garlic cloves, skin left on and crushed
• salt and pepper
• 4 handfuls of baby spinach
• 1 red pepper, deseeded
• 1 butternut squash, skin left on seeds discarded
• 2 tbsp honey
• 1 carrot, scrubbed
• 2 raw beetroot, peeled
• 2 red onions
• 100 g feta, crumbled