Roasted Beetroot & Carrot Salad with Chèvre

Place the Beets (4) and French Baby Carrots (1 bunch) onto a paper-lined baking tray, drizzle with Olive Oil (2 Tbsp) , Honey (1 Tbsp) , and sprinkle with Sea Salt (to taste) . Pop the tray into the oven and bake for about one hour.

Once the beetroot and carrots are cooked, remove them from the oven, drizzle with more Honey (2 Tbsp) and set aside to cool.

To make the dressing, mix Olive Oil (3 Tbsp) , Red Wine Vinegar (1/4 cup) , Sea Salt (to taste) , and Freshly Ground Black Pepper (to taste) and set aside.

Arrange the Arugula (5 cups) on a serving plate and place the beetroots and carrots on top.

Crumble over the Goat Cheese (1/3 cup) , sprinkle with Hazelnuts (1/2 cup) , and sea salt.