A flavour-filled recipe for Roast Butternut and Beetroot salad with nuts and creamy feta cheese
1 butternut, seeds removed and sliced
4 beets, peeled and quartered
15 ml olive oil
Salt and black pepper to season
2 wheels creamy, Danish feta cheese
Handful of mixed nuts
2 cups fresh rocket leaves
In an oven safe roasting tray, arrange the sliced butternut and beetroot.
Drizzle with olive oil and season.
Cover the tray with foil and roast in the oven for 40 minutes on 180 degrees Celsius.
After roasting time, remove the foil and place back in the oven for another 10 min to get the delicious roasting colours going.
Remove from oven and set aside.
On a salad platter, arrange the rocket leaves and top with butternut and beets.
Finish it off with a generous amount of feta and nuts.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.