Name: Festive Roast Beet Salad
Ingredients: 6 medium beetroot, peeled and cut into wedges; 4 medium carrots, peeled and thick sliced, diagonally; 2 tablespoons fresh rosemary leaves; 2 tablespoons olive oil; Salt and pepper, to taste; 100 g spinach leaves; 4 spring onions, cut diagonally into 3cm lengths; 1/2 cup ZOOSH All Hail The Great Caesar Dressing

6 medium beetroot, peeled and cut into wedges
4 medium carrots, peeled and thick sliced, diagonally
2 tablespoons fresh rosemary leaves
2 tablespoons olive oil
Salt and pepper, to taste
100 g spinach leaves
4 spring onions, cut diagonally into 3cm lengths
1/2 cup ZOOSH All Hail The Great Caesar Dressing

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Combine the beetroot and carrot in a large bowl with the rosemary, oil and seasonings
Place the vegetables onto a lined baking tray and bake at 200°C for 45 minutes or until the vegies are tender. Allow to stand until warm
Toss the roasted vegetables with the spinach and spring onions, drizzle over the dressing and serve immediately

Combine the beetroot and carrot in a large bowl with the rosemary, oil and seasonings
Place the vegetables onto a lined baking tray and bake at 200°C for 45 minutes or until the vegies are tender. Allow to stand until warm
Toss the roasted vegetables with the spinach and spring onions, drizzle over the dressing and serve immediately

Combine the beetroot and carrot in a large bowl with the rosemary, oil and seasonings
Place the vegetables onto a lined baking tray and bake at 200°C for 45 minutes or until the vegies are tender. Allow to stand until warm
Toss the roasted vegetables with the spinach and spring onions, drizzle over the dressing and serve immediately

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