Cooked - Butternut And Beetroot Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Butternut And Beetroot Salad

2.0

3 cups butternut squash (peeled, diced)

2 cups beetroot (diced)

1 mozzarella ball (torn into small pieces)

Large handful arugula / rocket (or other lettuce)

Large handful coriander (or parsley)

2 tbsp pumpkin seeds

1 tsp dried thyme

2 tbsp extra virgin olive oil

1 tsp apple cider vinegar (optional, or white distilled vinegar)

1 garlic clove (minced or finely diced)

1 tsp maple syrup

Pinch salt

Pinch black pepper (optional)

Preheat the oven to 180C and line a baking tray with parchment paper (if required).
Add the butternut squash and beetroot to the tray, drizzle with olive oil and sprinkle over the thyme. Toss to coat the vegetables. Bake for 30-40 minutes, until fork tender. Set aside to cool.
Make the dressing by combining all the ingredients. Taste test, and add more maple syrup, vinegar or garlic to preference.
Combine the salad ingredients in your bowl and drizzle over the dressing.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🍂Fall

DifficultyEasy ⏰ 15m

Created 88 weeks ago

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