Roasted Beet, Carrot and Feta Salad

Preheat the oven to 200°C.

Peel and slice the beets into wedges and place with the carrots in a baking tray. Drizzle with olive oil and season with salt and black pepper. Toss to coat. Slice the tips of the garlic off and place the garlic in a piece of foil. Drizzle with olive oil and season with some salt. Close the package and place it in the pan with the veggies. Roast in the oven for 35-45 minutes or until the veggies are fork-tender. Uncover the garlic for the final 15 minutes of roasting. Allow the veggies to cool for 15 minutes.

Squeeze the garlic so that the cloves fall into a bowl. Mash them and add the vinegar and a little bit of olive oil. Whisk together.

Place the arugula leaves into a large bowl and add a tablespoon or two of the dressing to them. Season lightly with salt and toss together. Transfer the greens onto a platter.

Place the carrots and beets in the large bowl and toss in the remaining dressing. Add more oil and vinegar if needed. Taste and adjust the seasoning. Add the oregano and toss.

Top the arugula leaves with the beets and carrots. Roughly chop the pistachios and add over the beets. Crumble the feta cheese over the salad and serve.