Roast Beetroot, Avo and Orange Salad

Ingredients:

3 medium beetroots

1 large orange

1 avocado

1 small red onion

1 tbsp. balsamic vinegar

2 tbsp. olive oil

salt and pepper to taste

a few mint leaves

10 hazelnuts (optional)

Method:

Preheat oven to 200 degrees

Wash and trim beetroots, cut into bite size pieces, drizzle in a bowl with 1 tbsp. olive oil, salt and pepper. Roast in the preheated oven for 20-25 minutes, or until just done.

Peel avocado and cut into bite sized pieces

Finely slice red onion

Peel orange and cut into wedges

Finely chop mint

When the beetroot are ready, put them into a mixing bowl. Using the same oven tray, roast the hazelnuts for 5 minutes, stirring them a couple of times

For the dressing combine 1 tbsp. olive oil, vinegar, salt and pepper to taste (shake together in an old jam jar)

Toss all ingredients in the mixing bowl (use your hands) and serve warm or cold.