4 big carrots, peeled and chopped roughly
1 medium red onion sliced into thin wedges
Cook the beets whole, wrapped in foil paper and roasted in a hot oven till tender. Remove from heat, and when cool enough to handle, peel and slice into wedges.
Steam the carrots until almost tender, remove and set aside.
Place all vegetables in a large bowl.
For Mint Vinaigrette
In a small bowl place equal parts of oil and lemon juice, add a little dash of white wine vinegar. Add salt, pepper and dried mint leaves and mix till well combined.
Pour vinaigrette over vegetables and toss to coat. Serve cold.
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