Fresh, colourful and full of flavour, this roasted butternut and beetroot salad with rocket and feta is the perfect side for any summer braai
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4-6 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 200°C, gas mark 6.
2
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.
3
Let the butternut cool. Cube the beetroot and dice the feta.
4
Arrange the rocket leaves on a large serving platter. Top with the butternut, beetroot and feta cheese, crumbling some into smaller pieces.
5
Drizzle the remaining olive oil over and serve with balsamic glaze on the side.
