The perfect side to team with a roast, this vibrant root vegetable salad is gluten free, too.
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Preheat oven to 180°C. Wrap each beetroot in foil and place on a baking tray. Roast for 30 mins.
Line another baking tray with baking paper. Place the carrots, parsnip and pumpkin on lined tray and drizzle with 2 tsp oil. Season. Roast with the beetroot for a further 30 mins or until the beetroot is tender and the carrot mixture is caramelised.
Meanwhile, place the vinegar, mustard, sugar and remaining oil in a screw-top jar. Shake until well combined. Season.
Remove the foil from the beetroot. Wearing gloves to avoid staining your hands, peel the beetroot and cut into wedges. Arrange beetroot, rocket, carrot mixture and lentils on a serving platter. Drizzle with dressing. Sprinkle with almond and goat’s cheese. Season with pepper and serve immediately.