
Roasted Butternut & Beetroot Salad
if (get_field('preparation_time') || get_field('cooking_time') || get_field('serving_size')) { ?>- 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.
OTHER PRODUCTS
MORE DELICIOUS RECIPES
Stir Fried Curried Beef, Rice and Greens
View recipeMeatballs in Tomato Sauce
View recipeSimple Bacon Carbonara Pasta
View recipe