In a bowl, toss diced vegetables with olive oil. Place two-foot-long (60 cm) piece of tin foil on counter, then spread diced vegetables on top of foil. Season with salt and pepper. Fold in all sides to the centre and tightly seal. Roast for 20 minutes.
Open the top of the foil package to release steam and continue to cook another 20 minutes until carrots and beets are tender.
Place vegetables back in bowl, add lemon zest, lemon juice and parsley, and toss together. Adjust seasoning.
Place one cup (250 ml) of roasted vegetable salad on each of four plates. Add two slices of smoked salmon and ‘a couple of tablespoons (30 ml) of goat cheese to each plate.
Recipe Notes
Per serving: 391 calories, 24 g protein, 21 g fat (7 g saturated fat), 30 g carbohydrates, 7 g fibre, 32 mg cholesterol, 1930 mg sodium