Ingredients
4-6 Baby beets
A bunch of baby carrots
Bag of rocket and spinach leaves
A small block of fetta cheese
Balsamic vinegar
Olive oil
1 tbsp minced garlic
1 orange
Fresh thyme
Salt and pepper
Method
Heat oven to 200C
Peel or scrub vegetables to your liking, trimming tops and ends
Tear a piece of foil large enough to fit your vegetables in. Do each separately.
Place the carrots on foil with half garlic and a coule of sprigs of thyme. Drizzle with olive oil and squeeze the juice of half an orange on top also. Add salt and pepper as desired.
Do the same with the beets but use balsamic vinegar instead of the orange.
Place both parcels on a baking tray and cook in the oven until tender, should take about 45 minutes - 1 hour depending on how big the pieces of vegetables are.
Remove from oven and allow to cool slightly
Place wash leaves on serving plate, pop the roasted veg on top with the fetta crumbled.
Drizzle with olive oil and balsamic vinegar. Toss and serve.
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