• 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.