2 bunches baby beetroot trimmed and scrubbed if needed
2 medium red onions, cut into 8
Sprigs rosemary
Oil, for drizzling
Salt and pepper, to taste
2 bunches asparagus, trimmed
1/2 cup ZoOSh Green with Envy Free Range Egg Herb Aioli
A little milk
Toasted walnuts
Method
Place the beets, onion and rosemary onto a baking tray, drizzle with oil and season. Bake in a hot oven 200°C for 25 minutes. Add the asparagus and bake a further 10-12 minutes or until all the vegetables are just tender
Place vegetables onto a serving platter. Thin the aioli with a little milk and drizzle over the vegetables. Scatter over the walnuts and serve
