Ingredients: 3 beetroot (peeled, cubed) ½ butternut (peeled, cubed) 1 tray button mushrooms (sliced) Few sprigs rosemary 3 - 4 tablespoon oil 1 tablespoon crushed garlic ½ - 1 teaspoon salt ½ teaspoon lemon pepper
Dressing: 2 tablespoon honey 2 tablespoon tabasco sauce 1 tablespoon lemon juice ½ teaspoon crushed garlic
Also needed: Greens of choice Radish (sliced)
Place veg on an oven tray. Mix oil, garlic, pepper and salt and drizzle over veg. Cover with foil and roast in oven till tender. Discard rosemary. Warm dressing and toss with veg. Shred greens and arrange on plate with radish and roasted veg.
Note: I cut beetroot and butternut into discs, froze the odd pieces for another dish. I also served salad with a second dressing of Trim and with Chicken made 3 ways...crumbed lolipops, chicken polony pies and chicken roulade.