Roasted Vegetable Salad

Our house recently went through a meat and carb dinner phase due to feeling quite uninspired and lacking in energy when it came to dinner time. We have all been there am I right?

So to break our funk, I decided a good hearty vegetable based meal was in order.
Roasted Vegetable Salad has been on our meal rotation for many years now, and it never fails in it's simplicity and tastiness.

You can change out the vegetables as you please, I usually use a mixture of any of the following that I have on hand; beetroot, kumara, carrots, onions, potatoes, pumpkin, garlic or parsnip. Brussel sprouts, broccoli, capsicums, and tomatoes are also delicious - just add them in halfway through your cooking time.

Ingredients:

2 large beetroot
2 large kumara
4 large carrots
2 medium onions
1 tbsp garlic paste
oil for tossing
salt and pepper
30g feta cheese
2 sprigs of spring onions
2 good handfuls of baby spinach

Preheat your oven to 180C (fan bake).
Chop up your veges, keeping them all around about the same size (for even cooking times). You can decide what size the pieces are, I usually aim for bite sized.
Put all your vegetables into a generous size roasting pan.
Coat the vegetables in the garlic and a little oil, then sprinkle with a healthy pinch of salt and pepper.
Roast for 20 minutes, before turning them and roasting for a further 30 minutes, or to your liking.
Roughly crumble the feat cheese and finely chop the spring onions.
When the vegetables are ready, top with the feta, spring onions, and baby spinach and toss gently.
Serve while still warm - easy.