What to add to your trolley:
- 2 medium Beetroots, peeled and cubed
- 2 cups Butternut squash, peeled and cubed
- 2 tablespoons Olive Oil
- Salt and Black Pepper to taste
- 1/4 cup Feta Cheese (optional)
- 1/4 cup toasted Pumpkin Seeds or Pecans
- 2 cups fresh Rocket or Baby Spinach
- 1/4 cup Balsamic glaze or Vinaigrette dressing
How to prepare the deliciousness:
1. Roast the vegetables:
Preheat your oven to 200°C (400°F). Toss the beetroot and butternut cubes in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and slightly caramelised. Let cool.
2. Assemble salad:
Place the rocket or baby spinach in a large bowl or serving platter. Top with the roasted vegetables.
3. Add Toppings:
Sprinkle the feta cheese, pumpkin seeds, or pecans over the salad.
4. Dress and Serve:
Drizzle with balsamic glaze or your favourite vinaigrette and toss gently before serving.
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