Beetroot, Biltong and Butternut Salad 2019-10-23T12:24:09+00:00

Project Description

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BEST WITH COOKED BEETS

BEETROOT, BILTONG AND BUTTERNUT SALAD

SERVES 2

biltong-beetroot-and-butternut-salad

WHAT YOU’LL NEED

  • 1 Medium butternut squash, cut into cubes
  • 20ml Olive oil
  • Sea salt and black pepper to season
  • 250g Love Beets cooked beetroot
  • 100g Sliced biltong
  • 50g Baby spinach
  • 250ml Balsamic vinegar
  • 100g Danish Feta
  • 50g Mixed Seeds

WHAT TO DO

  1. Toss the butternut squash with olive oil in a large bowl and season with salt and pepper.
  2. Arrange the coated squash on a baking sheet.
  3. Roast in a pre-heated oven until the squash is tender and lightly browned, this should take 25 to 30 minutes.
  4. In the meantime add the balsamic vinegar to a small saucepan on a high heat until it starts to boil, remove from heat and gently stir until it resembles a sweet, sticky sauce.
  5. Cut the beetroot into wedges.
  6. Arrange rocket leaves on a platter, add the roasted butternut squash, beetroot wedges and crumbled feta cheese.
  7. Pour the balsamic glaze over the salad and garnish with mixed seeds.