Roasted Butternut & Beetroot Salad
Cook Time Icon - Red
Cooking time •
45
mins
Preparation Time Icon - Red
Preparation time •
15
mins
Serving Size Icon - Red
Serves •
8

Roasted Butternut & Beetroot Salad

Perfectly roasted butternut & beetroot are the base of this colourful salad. Top with crunchy almonds and creamy feta for a super side dish or picnic dinner delight.

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Vegetarian

Use Royco® Sour Cream and Chives Potato Bake instead to make this a delicious vegetarian salad.

Family Friendly

Get your little cook to complete the salad by sprinkling the almonds and crumbling the feta cheese.

Ingredients

           
  • 1 butternut, peeled and cut into 2
    •        
  • ½ cm chunks
    •        
  • 30ml oil
    •        
  • 1 packet Royco® Creamy Cheese & Bacon Potato Bake
    •        
  • 5 medium fresh beetroot
    •        
  • 1 pk rocket leaves
    •        
  • 40g flaked almonds, toasted
    •        
  • 160g feta cheese, crumbled

Method

           
  • Preheat oven to 190°C
    •        
  • Toss the butternut cubes in oil, and then sprinkle with the contents of the packet of Royco® Creamy Cheese & Bacon Potato Bake. Roast in a single layer for 40-45 minutes.
    •        
  • Boil beetroots for 15-20 min until soft, then refresh in cold water. Rub off the skins and cut into wedges. Place rocket leaves on a platter, top with the dressed beetroot wedges, then the roasted butternut cubes.
    •        
  • Sprinkle the flaked almonds and feta over the top.

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