Create these tasty beetroot and butternut stacks straight from the veggie garden. They’re a perfect grab-and-go lunch option that you can assemble at work.

SERVES 6 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the stacks
3 large beetroot, peeled
2 medium butternut, peeled
Olive oil
1 tsp paprika
Salt and black pepper
½ cup pine nuts
1 large onion, chopped
1 bunch spinach, stems removed
2 tbsp apple cider vinegar
200 g goat’s cheese
Microherbs, to garnish
For the vinaigrette
¼ cup orange juice (or juice of 1 orange)
¼ cup olive oil
2 tbsp apple cider vinegar
1 tsp paprika
Salt and black pepper

METHOD
For the stacks
1. Preheat oven to 180°C.
2. Place the beetroot and butternut on their sides and cut into 1.5 cm rounds.
3. Place the rounds on a baking tray, drizzle with oil and season with paprika, salt and pepper. Bake for 15 minutes on each side. After 30 minutes, switch off the oven, but leave inside for a further 10 minutes.
4. Turn oven back on to 180°C. Scatter pine nuts on a baking tray and bake for 5–10 minutes, until golden.
5. Heat 1 tbsp olive oil in a large pan over medium-high heat. Fry the onion until translucent and golden brown. Add spinach and season. Cook, stirring until the spinach is fully wilted. Add the vinegar and season to taste.
For the vinaigrette
1. Whisk together all of the ingredients in a small bowl. Taste and adjust seasoning as desired.
To assemble
1. Start with a beetroot round. Add 1 tbsp fried spinach and then a butternut round. Spread a layer of goat’s cheese on the butternut. Finish with another beetroot round.
2. To serve, sprinkle the pine nuts and microherbs on top of each veggie stack and add a drizzle of dressing.