Just with some simple ingredients, you can piece together this colorful beet salad with the perfect balance of honey sweetness🍯and sourness from the orange🍊.
What a superfood salad 
!
Preheat the oven to 180ºC
Trim the stalks from the beetroot, then slice into 1cm x 1cm cubes. Same for the carrot.
Place them in a baking tin, add 1 tbsp of olive oil and 1 tbsp of honey.
Bake for about 25 minutes until they are fork tender.
Peel the orange, and cut it in slices, then quarters.
Finely chop the shallots.
Combine all the ingredients in a bowl, and gently whisk.
Now put the salad together. In a serving bowl, gently toss the roasted beetroot, carrots, orange, baby spinach and dressing, then mix through the chopped parsley.
Ingredients
Directions
Preheat the oven to 180ºC
Trim the stalks from the beetroot, then slice into 1cm x 1cm cubes. Same for the carrot.
Place them in a baking tin, add 1 tbsp of olive oil and 1 tbsp of honey.
Bake for about 25 minutes until they are fork tender.
Peel the orange, and cut it in slices, then quarters.
Finely chop the shallots.
Combine all the ingredients in a bowl, and gently whisk.
Now put the salad together. In a serving bowl, gently toss the roasted beetroot, carrots, orange, baby spinach and dressing, then mix through the chopped parsley.
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