Ingredients

500g medium beetroot, washed and leaves removed 2 carrots, peeled and cut into chunks 1 red onion, peeled and cut into wedges 1 tablespoon olive oil 1 punnet cherry tomatoes, halved 180g South Cape Haloumi cheese, sliced olive oil, for frying extra mint leaves, for garnish Mint and Lime Dressing Makes cup cup olive oil grated rind of 1 lime or lemon 2 tablespoons lime or lemon juice 1 teaspoon honey cup finely chopped fresh mint sea salt and freshly ground black pepper

Description

Roast Whole Beetroot In A Pan At 200C For 30 Minutes. Toss Carrots And Onion In Oil, Add To Pan And Roast A Further 30 Minutes Until Beetroot Is Tender. Allow To Cool, Peel Beetroot, Cut Into Chunks And Combine With Roasted Carrots, Onions, Cherry Tomatoe

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