Need something new for your lunch or to dish up at your next gathering? Try this pesto roast vegetable salad. Leftovers make excellent lunches!

Serves 6-8 as a side

Time – about 60mins

Ingredients:

• 3 large carrots, chopped into 2cm chunks
• 5 small raw beetroots, whole
• 1/4 of a small pumpkin, chopped into chunks
• 4 -6 small washed potatoes, chopped into quarters
• 2/3 cup dairy-free pesto or dill pesto
• 2 T EVOO
• 1 t sea salt
• 2 generous handfuls rocket.

Method:

1. Pre-heat fan-forced oven to 180°C.
2. Wrap each beetroot in a piece of alfoil.
3. Place the other vegetables into a large bowl with oil and salt and toss to coat.
4. Spread the vegetables and wrapped beetroots out on 2 large baking trays (lined with baking paper). Roast for 40 mins or until cooked.
5. Remove from oven and allow to cool.
6. Place all vegetables, except beetroot, into a bowl and toss with the rocket and pesto.
7. Unwrap the beetroot, slice in half and place around the edge of the salad (you can toss them through as well if you like, but they have a tendency of making everything going purple).
8. Serve the pesto roast vegetable salad at any gathering to get some rave reviews, alternatively use for your food prep!