المكونات
- Butternut 400g cubed
- Spinneysfood Mediterranean Extra Virgin Olive Oil 4 tbsp
- Spinneysfood Fine Sea Salt ½ tsp
- Beetroot 200g, cooked
- Spinneysfood Feta Cheese 150g
- Spinneysfood Rocket 100g
- Spinneysfood Glaze with Balsamic Vinegar of Modena To taste
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Rocket, feta, butternut and beetroot salad
South African 20 Mins Prep · 30 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Add the butternut to a roasting dish and toss with 2 tablespoons of olive oil and salt. Roast for 25-30 minutes, or until tender and lightly caramelised on the edges.
- Let the butternut cool. Cube the beetroot and dice the feta.
- Arrange the rocket leaves on a large serving platter. Top with the butternut, beetroot and feta cheese, crumbling some into smaller pieces.
- Drizzle the remaining olive oil over and serve with balsamic glaze on the side.