Cooking time: 60 mins
Serves: 4

Ingredients for the pesto:
1 Beetroot
3 cloves Garlic
½ cup Walnuts roasted
½ cup Parmesan cheese grated
½ cup Olive oil
2 tbs Lemon juice
Salt

Ingredients for the veggie mix:
4 carrots, sliced
3 parsnips, peeled and sliced
3 turnips, peeled and sliced

Preparation:
Preheat the oven to 200 ºC . Wash, peel and then cut the beetroot into small pieces. Wrap it into aluminium foil pocket, adding olive oil inside. Mix the veggies together in a bowl, drizzle over olive oil and season with salt and pepper. At the same time, put the vegetable mix onto a baking tray and add the beetroot pocket to the tray. Bake for about 45 minutes or until the veggies are brown on the edges and soft inside. Beets should be soft and juicy. Put the veggies aside. Mix the beetroot with the remaining pesto ingredients and blend together. Add olive oil or water if not satisfied with the consistency. Serve the veggies topped with the beetroot pesto and fresh salad.