The farmers markets were buzzing this morning. Some of the purchases made this morning included local cheese by Gympie Farm Cheese, fresh beetroot and rocket so there really is no need to explain the logic behind my choice of lunch today.

Serves 4

Salad

2-3 beetroots roasted
4 small handfuls of rocket
4 small handfuls of spinach
1/4 cup pecans
100gms goats cheese (your choice), crumbled

Dressing

2 tbspn olive oil
1 tbspn balsamic vingegar
1/2 tbspn brown sugar
1 tbspn lemon juice
salt and pepper

Preheat oven to 180 degrees celcius.
Trim the beetroot and wrap each one in foil before roasting for approximately 40 - 45mins or until tender.
Allow the beets to cool.
Assemble rocket and spinach leaves between four plates.
Slice the cooled beetroot into wedges before placing on top of the salad leaves along with pecans and goats cheese.
Drizzle with salad dressing to your liking.