Method
1. Pre-heat oven - fan forced 220°C
2. Line a clean large roasting dish with parchment paper
3. Add fresh beet and yellow onions to the large roasting dish
4. Add extra virgin olive oil, brown sugar and balsamic vinegar to the roasted vegetables
5. Toss gently
6. Line a clean large roasting dish with parchment paper
7. Add pear and nectarine to the large roasting dish
8. Add extra virgin olive oil, brown sugar and balsamic vinegar to the fruit
9. Toss gently
10. Roast until tender - 1 hr, 220°C
11. Cool veggies and fruit separately to preserve colours
12. Add pesto, lemon juice, extra virgin olive oil, pink Himalayan salt flakes and black pepper to the TM bowl
13. Blend with MC on - 10 sec, speed 4
14. Add mixed salad leaves to a clean large serving bowl
15. Drizzle salad with dressing
16. Toss with slotted spoon
17. Top with roasted beets, onions, fruit, the nuts and sliced cheese