Roasted Beetroot, Leek and Carrot Salad

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Roasted Beetroot, Leek and Carrot Salad
This makes a filling and delicious salad with the nuts providing good fats and protein. For extra protein add a can of mixed beans.
  1. Line a large baking tray with foil and place beetroot, leeks, carrots and thyme on the foil. Drizzle over the oil and season. Toss and fold the foil to make a loose parcel.
  2. Place in oven and bake for 50 -60 mins or until all the veg is soft. Remove from the oven and cool.
  3. Whisk all the dressing ingredients together.
  4. Place the spinach, cucumber and tomatoe in a large bowl. Top with the roasted vegetables. Sprinkle over the crushed roasted nuts. Drizzle over the dressing and serve.

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