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Roast Beetroot & Butternut Salad


Recipe Info

  • Servings : 6
  • Cook Time : 1:20 h
  • Ready In : 1:20 h

A bright salad that matches the colours of Christmas.


  • 50g beetroot
  • 1 butternut, peeled and cubed
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • 130g rocket
  • 100g Feta cheese, crumbled
  • 1⁄2 pomegranate, seeded
  • salt pepper
  • balsamic vinegar olive oil


Step 1

Heat oven to 200°C. Wrap whole, unpeeled beetroot in tin foil. Place on a baking tray and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins by rubbing them off with a paper towel. Cut beetroot into bite size pieces.

Step 2

At the same time, place the butternut on a lined baking sheet, drizzle with 1 tablespoon olive oil, 1 tablespoon salt, 1 teaspoon pepper, cinnamon, and garlic powder. Toss to coat. Roast until tender, about 35-40 minutes.

Step 3

To serve toss the rocket, butternut and beetroot. Top with feta cheese and pomegranate seeds. Sprinkle evenly with salt and pepper. Drizzle with balsamic vinegar.

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