Roasted Root Vegetable Medley with Fresh Garden Salad

2-3 Gold Beetroots, peeled and cubed
3-4 Carrots, chopped
2 Parsnips, chopped
3-4 Dutch Cream Potatoes, halved
1 Sweet Potato, cubed
1 Cauliflower, cut into florets
2 Red Capsicums, sliced
2-3 stalks Celery, chopped
Olive oil, salt, pepper, herbs (rosemary, thyme)

Preheat the oven to 200°C (400°F) .Toss all vegetables with olive oil, salt, pepper, and herbs Spread on baking trays in a single layer. Roast for 35-45 minutes, turning halfway, until golden and tender. Serve hot.

Side Salad: Crisp Garden Salad
1 head Baby Cos Lettuce, chopped
1 Lebanese Cucumber, sliced
1 Zucchini, thinly sliced (raw or lightly grilled)
Optional: Add sliced Apple or Pear for sweetness

Dressing:
Olive oil, lemon juice, salt, and pepper

Serves: 4-6 people
Prep time: 20 minutes
Cook time: 45 minutes
Enjoy your fresh, wholesome meal