Roasted Beetroot & Carrot Salad with Chèvre

Salad

• 4 large beetroot, peeled & roughly chopped into 3cm pieces
• 1 bunch baby carrots, peeled
• 100g fresh rocket
• 100g goats chèvre
• ½ cup toasted hazelnuts, roughly chopped
• 2 tbs olive oil
• 3 tbs honey
• Sea salt
   

Dressing

• 3 tbs olive oil
• 4 tbs red wine vinegar
• Sea salt
• Freshly cracked pepper

1. Pre-heat oven to 200 degrees celcius.
2. Place the beetroot pieces and baby carrots onto a paper lined baking tray, drizzle with olive oil, 1 tbs of honey and sprinkle with sea salt.
3. Pop the tray into the oven and bake for about 1 hour.
4. Once the beetroot and carrots are cooked (the carrots should be slightly golden in colour and the beetroot should be soft) remove them from the oven, drizzle with the remaining 2 tbs of honey and set aside to cool.
5. Mix olive oil, red wine vinegar, sea salt and freshly cracked pepper and set aside.
6. Arrange the rocket on a serving plate and place the beetroot and carrots on top.
7. Crumble over the chèvre and sprinkle with hazelnuts and sea salt.
8. Drizzle with dressing and serve!