Cooked - Roasted Butternut, Beetroot And Avocado Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Butternut, Beetroot And Avocado Salad

4.0

2 garlic bulbs

500 g butternut cubed

Salt and freshly ground black pepper

125 g beetroot cooked, cubed

1 avocado cubed

100 g chevin torn

100 g salad greens rocket, watercress and micro rocket

Olive oil extra virgin

45 ml fresh coriander finely chopped

45 ml fresh mint finely chopped

30 ml honey or sweet chilli sauce

¼ onion finely chopped

30 ml vinegar balsamic

15 ml brown sugar

125 ml olive oil extra virgin

Salt and freshly ground black pepper to taste

Preheat the oven to 200°C. Cut the garlic bulbs in half (exposing al l the cloves) and wrap in foil. Roast for +-1 hour until cloves are soft (Note: Can do this part the night before to save time).Place cubed butternut onto a baking tray, drizzle with olive oil and season. Roast for +- 40 minutes until golden and slightly charred.To finish off dressing: Squash the soft cloves of garlic into a mortar and pestle, add the herb, sweet chill, onion, balsamic and brown sugar. Mix and bash away until the cloves have completely broken up and the sugar has dissolved. Now slowly add the olive oil, mixing all the while until you reach the consistency you like. Note: This is quite a thick and chunky dressing. Season to taste.To finish off salad: Lightly toss the roasted butternut, beetroot, avo and chevin with the salad greens and decant into a serving dish.Lightly drizzle with some olive oil. When ready to serve, dollop dressing over the salad. Serve with crusty bread.Variations: Add toasted pine nuts, cashew nuts or mixed seedsTip: this dressing is delicious as an accompaniment to a cheese board. Reprinted with permission of Bits of Carey. To see morerecipes, click here.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆EverydaySummer Gatherings

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 138 weeks ago

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