RECIPE

Roasted Butternut & Beetroot Salad

Name: Roasted Butternut & Beetroot Salad
Cook time: 45 mins
Total time: 45 min
Yield: 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

Cooking time

45 mins

Preparation time

15 mins

Serves

Perfectly roasted butternut & beetroot are the base of this colourful salad. Top with crunchy almonds and creamy feta for a super side dish or picnic dinner delight.

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

Products used

Creamy Cheese & Bacon Bakes

View Product

Sour Cream & Chives Bakes

View Product

Vegetarian

Use Royco® Sour Cream and Chives Potato Bake instead to make this a delicious vegetarian salad.

Family Friendly

Get your little cook to complete the salad by sprinkling the almonds and crumbling the feta cheese.

1.
Preheat oven to 190°C
2.
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.
3.
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.
4.
Sprinkle the flaked almonds and feta over the top.