Beetroot and Eggplant Salad
Use canned or baked baby beets in this colourful and tasty salad.
1. Heat oven to 200 deg C. Thinly slice eggplant and brush slices with olive oil. Lay slices on baking trays and bake for 10 to 15 minutes or until golden brown. Remove to cool.
2. Halve larger beetroot if necessary. Combine eggplant slices, baby beetroot and rocket leaves in a large salad bowl.
3. Drizzle with balsamic vinegar, olive oil and season with salt and pepper.
4. Toss well to combine. Serve salad scattered with shaved parmesan cheese.