Roasted Butternut & Beetroot Salad

  • QUICK FACTS
  • Preparation Time:
    15 mins
  • Cook Time:
    45 mins
  • Serves:
    8
  • INGREDIENTS
  • 1 butternut, peeled and cut into 2
  • ½ cm chunks
  • 30ml oil
  • 1 packet ROYCO® Creamy Cheese & Bacon Potato Bake
  • 5 medium fresh beetroot
  • 1 pk rocket leaves
  • 40g flaked almonds, toasted
  • 160g feta cheese, crumbled
  • METHOD
  • Preheat oven to 190°C
  • Toss the butternut cubes in oil, and then sprinkle with the contents of the packet of ROYCO® Creamy Cheese & Bacon Potato Bake. Roast in a single layer for 40-45 minutes.
  • Boil beetroots for 15-20 min until soft, then refresh in cold water. Rub off the skins and cut into wedges. Place rocket leaves on a platter, top with the dressed beetroot wedges, then the roasted butternut cubes.
  • Sprinkle the flaked almonds and feta over the top.
  • To prevent your hands from being stained, wear plastic gloves when peeling and cutting the beetroot.

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