How amazing is it to go to the farmers market and see what is on offer! I was inspired to make this salad by some beautiful carrots and parsnips. This salad is a perfect sutil way to transition from summer into autumn.






4 Carrots

2 Parsnips

2 Small apples

1 Beetroot

Salad leaves

Dressing: olive oil, balsamic vinegar, 1 teaspoon lemon juice, salt, pepper.

Preheat the oven at 180ºC.

Chop the carrots, apples and parsnips and place in a baking tray with some olive oil and salt ( feel free to add rosemary and thyme if you have any!). Bake for 30 minutes until golden and tender. Cut thin slices of raw beetroot. Assemble the salad using your salad leaves, beetroot, carrots, apples and parsnips. Add the dressing and enjoy!

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