Ingredients
- 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
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
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.