Butternut, beetroot, spinach and feta salad

Name: Butternut, beetroot, spinach and feta salad
Yield: 10-12 servings
Cuisine: South African
Ingredients: 1 butternut, medium; 4-6 beetroot, large; As needed oil; 80 g spincah, baby; 20 g rocket; 100 g feta; 30 ml oil, olive; 15 ml lemon juice, fresh; 5 ml honey; 5 g coriander, fresh; TT salt and pepper

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

I love a good #salad especially in summer when you want eat more fresh! #sidedish #butternut #beetroot #feta #spinach

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

I love a good #salad especially in summer when you want eat more fresh! #sidedish #butternut #beetroot #feta #spinach

Saved

Ingredients

10-12 servings

1butternut, medium
4-6beetroot, large
As neededoil
80 gspincah, baby
20 grocket
100 gfeta
30 mloil, olive
15 mllemon juice, fresh
5 mlhoney
5 gcoriander, fresh
TT salt and pepper

Saved

Steps

1

Preheat oven to 200°C
2

Peel butternut and beetroot and dice in small cubes (keep separated)
3

In separate baking pan roast butternut and beetroot with oil until golden. It should still be firm
4

Let cool till room temperature (can be served cold from the fridge)
5

For dressing: Chop coriander finely. In a bowl whisk together olive oil, lemon juice, honey and coriander. Season with salt and pepper.
6

In serving bowl lay spinach leaves and rocket. Top with butternut and beetroot. Break feta over. Drizzle with dressing. Enjoy