Roasted Vegetable Salad - Day 5 Lunch

This is a very straight forward lunch. There is a tip though, a great tip that will save you heaps of time cleaning up. Im sure lots of people know about this already, but i had forgotten about it until the other day.

The tip is to line your baking tray with non stick baking paper before putting on the veggies, this prevents sticking, your veggies come out a lot nicer, and you dont have to kill yourself scrubbing the tray afterwards.

Roast Veggie Salad with Walnuts
a piece of pumpkin
1 medium sized Beetroot
2 small washed potatoes
1 medium onion
1 carrot
6 walnuts

Peel, wash and cut all the vegetables and place on a roasting tray that you've previously lined with non stick baking paper.

Sprinkle with a little salt. Drizzle with olive oil and bake in a hot oven for 1-2 hours, the baking time will depend on how big you've cut your beetroot, this is the veggie that takes the longest.

Halfway through baking add the chopped walnuts and continue baking.

Serve with baby spinach leaves or as is. It looks pretty dull as is, but tastes yummy all the same. I had no greens to go with it. Next time i will certainly put the spinach leaves.

Turns out that after i took the photo Boone added rocket and parsley. He said it was delicious.