Roasted Cauliflower and Beetroot Salad

Preheat your oven to 200°C (180°C fan-assisted). Peel the beetroot and cut it into approximately 1.5-2 cm cubes. Break the cauliflower into florets and cut them into similar-sized pieces. In a large bowl, toss the beetroot and cauliflower with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking tray lined with parchment paper.

Roast the vegetables in the preheated oven for 30-35 minutes, or until tender and slightly caramelized. Shake the tray halfway through to ensure even cooking. Remove from the oven and let them cool slightly.

While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, honey (or maple syrup), Dijon mustard, and chopped dill or parsley. Taste and adjust seasoning with salt and pepper if needed.

Place the rocket or baby spinach in a large salad bowl. Add the roasted cauliflower and beetroot. Drizzle with the dressing and gently toss to combine. Sprinkle with crumbled feta cheese (if using) and toasted walnuts. Serve immediately, or let it sit for a bit for the flavours to meld.