Multi colored beets & roasted vegetables

 This is a summer inpired recipe, meant to bring a little color to your plate.

You can find some beautiful yellow, orange and pink beets in the late summer. I made the salad with left over roasted vegetables.

This is really simple, you could replace roasting the vegetables with steamed vegetables. Use what ever is in season. Late summer the Romanesco cauliflower is in season and is delicious steamed, not roasted. red paprika, onion and courgette are delish roasted.

1. Cook the beets, make sure you cover them with water, leaving the skin on. 
2. Once cooked and cooled you should be able to slip off the skin. 
3. Mix with the roasted or steam vegetables of your choice. 
4. Drizzle a little olive oil over the top and chop over some fresh parsley. 

Enjoy