Roast Beet Butternut Basil Goat Cheese Salad

 then scattered with goat cheese and fresh basil. It's simple, healthy and amazingly good.

Ingredients

• 5 beets beetroots
• 1 small butternut squash
• 3 - 4 large carrots
• 1 small handful fresh basil about 3 sprigs
• Drizzle of olive oil
• Salt & ground black pepper
• 50 g goat cheese I use a soft, garlic & herb goat cheese

Instructions

1. Preheat oven to 180°C.
2. Slice off the tops and roots of the beets, then peel them with a potato peeler. Slice into quarters, if they are large beets cut them into eighths. (I suggest wearing an apron and plastic gloves for this step!)
3. Peel the butternut, take out the seeds with a spoon and slice the butternut into 1 inch pieces.
4. Peel the carrots and slice into 1/4 inch round slices.
5. Place the vegetables on a baking tray and drizzle with about 2 tbsp olive oil, sprinkle with salt & ground black pepper, give them a good toss so they are all coated. Throw over the basil leaves.
6. Bake for 25 - 30 minutes, turning the vegetables half way through to ensure even cooking.
7. Let the vegetables cool on the baking tray before piling onto a salad platter. Top with goat cheese and some fresh basil for garnish and serve.