Roasted Butternut & Beetroot SaladRoyco® dry potato bake creamy cheese and bacon

Roasted Butternut & Beetroot Salad

Juicy Roasted Butternut & Beetroot Salad recipe. A meal fit for 8 | ROYCO®

Quick Facts

Prep time Icon

Preparation Time:

15
mins
Cook time icon

Cook Time:

45
mins
Serving Icon

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.

Tips

Other products

Recipe Bases

Recipe Bases

Link Arrow
Packet Soups

Packet Soups

Link Arrow
Pasta Bases

Pasta Bases

Link Arrow

MORE DELICIOUS RECIPES

Tuna Crumble

Tuna Crumble

Link Arrow
Meatballs in Tomato Sauce

Meatballs in Tomato Sauce

Link Arrow
Butternut Risotto with Rocket and Feta

Butternut Risotto with Rocket and Feta

Link Arrow

Search Our Recipes

Search by recipe, ingredient or type of dish
x