Roasted Butternut & Beetroot Salad

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.