This roasted beetroot salad really allows each of the flavors of the veggies to shine. The natural sweetness of the beets and carrots are highlighted by the honey, but also tempered by the peppery rocket.
Preheat oven to 220°C / 420°F. For easier clean up, line a small oven proof dish with aluminum foil.
For the beets, wash, peel and slice into ¼ inch thick pieces. For the carrots, wash and peel. If using a regular carrot variety, cut into about 1 inch thick pieces.
Place the beets and carrots into an oven proof dish.
In a small bowl, combine olive oil, balsamic vinegar, salt and honey. Slowly pour the marinade over the beets and carrots.
Place in oven and roast, uncovered, for about 30 minutes. Remove when the beets are easily poked by a fork, but the carrots are still a bit firm.
Immediately add the rocket after you remove from the oven, and lightly toss. Allow to cool for 5 minutes. Add the feta and serve.