A fiesta of colors, flavors, textures, and deliciousness! The beets, butternut, and carrots are roasted in the oven, then scattered with goat cheese and fresh basil. It's simple, healthy and amazingly good.
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.