Recipe: Roasted Butternut & Beetroot Salad

Ingredients:

• 1 Butternut, peeled & cut into 2.5cm chunks
• Oil - 30ml
• 5 Medium fresh beetroot
• Rocket leaves - 1 pk
• 40g Flaked almonds, toasted
• 160g Feta cheese, crumbled
• * Optional: Avo and walnuts to taste

Method:

• Preheat oven to 180°C
• Toss the butternut cubes in oil, roast in a single layer for 45min.
• Boil the beetroot for 15min until soft, refresh in cold water. Rub off the skin, cut into wedges.
• Place rocket leaves on platter, top with the beetroot wedges, then the butternut cubes. Sprinkle the almonds & feta over the top. Season to taste.