Preheat oven to 355 degrees F (180 degrees C).
Slice off the tops and roots of the Beet (5), then peel them with a potato peeler. Slice into quarters, if they are large beets cut them into eighths.
Peel the Butternut Squash (1), take out the seeds with a spoon and slice the butternut into 1-inch pieces.
Peel the Carrot (3) and slice into 1/4 inch round slices.
Place the vegetables on a baking tray and drizzle with about 2 tbsp Olive Oil (to taste), sprinkle with Salt and Pepper (to taste), give them a good toss so they are all coated. Throw over the Fresh Basil (1 handful).
Bake for 25 - 30 minutes, turning the vegetables half way through to ensure even cooking.
Let the vegetables cool on the baking tray before piling onto a salad platter. Top with Goat Cheese (50 gram) and some fresh basil for garnish and serve.