Name: Roasted Beetroot and Asparagus Salad
Prep time: 15 min
Cook time: 40 min
Ingredients: 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

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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

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

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

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