roasted golden beet, carrot and chickpea salad

1. juice of 1 large lemon
2. 1 tbsp dijon mustard
3. 5  garlic cloves
4. 55ml olive oil

ingredients:

1. 250g carrots
2. 4-5 golden beets
3. 1 tbsp olive oil for roasting
4. 1/4 tsp salt (for roasting)
5. 2x 240g cans of chickpeas 
6. 1 small red onion
7. 50g flat leaf parsley 
8. salt and pepper to taste

directions:

1. preheat oven to 200*.
2. peel and slice the carrots and golden beets. cut the red onion into sixths. 
3. toss sliced carrots, beets, and onion with 2 tbsp olive oil and salt to taste.
4. spread in a single layer in baking dish and roast until tender and beginning to brown for around 1 hour.
5. juice one lemon.
6. crush the garlic cloves into the blender along with lemon juice, mustard, and olive oil and blitz for 30 seconds.
7. in a  bowl, combine roasted carrots, beets, onions, chickpeas, and parsley. pour vinaigrette over salad mixture and toss to combine. 
8. season to taste
9. serve the salad warm.
10. enjoy!