Roast Beetroot & Butternut Salad2018-11-27
- 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
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.
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.
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.