Roast beetroot salad with Swiss brown mushrooms.

I am eating this salad as we speak and it is divine. I can feel all the little vitamins and minerals flooding into my bloodstream making my body so happy. Ok, maybe not but after this festive season I have actually been craving lettuce. I swear, craving. So for this recipe, I added together lots of delicious ingredients whilst pondering what vegetables to put into my new veggie patch...
Ingredients:
Four large cos lettuce leaves, ripped to shreds or sliced as you will.
One beetroot, skinned, chopped and roasted (to roast it, put it in a pan. Drizzle olive oil on top with a shake or two of pepper. Put in the oven at 180C or 360F for 30 minutes, turning after 15).
8 cherry tomatoes, halved.
One Swiss brown mushroom, sliced.
About half a cup of chopped cucumber- I like it chunky.
Two tablespoons alfalfa sprouts.
One tablespoon of apple cider vinegar.
One teaspoon or so of your favourite oil (flax, olive or truffle works well).
Method:
Really all you need to do is chuck it all in a bowl, drizzling on the oil and vinegar last. Maybe add a few shakes of pepper and some chopped basil.
Serves one to two as a main and I'd say, serves four as a side.