Butternut & beetroot rocket salad

Roasted butternut and beetroot rocket salad



  • 2 avocados
  • 400
  • 4
    basalmic vinegar
  • Washed bag of mixed rocket, watercress and baby sp
  • 3 large beetroot
  • 3 rounds feta cheese
  • Dressing
  • Roasted mixed seeds and nuts
  • 1/3
    olive oil


Preheat oven to 220C. Peel and chop the butternut into squares and place on a baking sheet. Toss the butternut in olive oil and sprinkle liberally with maldon salt and black pepper. Place in preheated oven for 25 minutes. Boil the beetroot in salted water (leave skins and roots on) for 30 minutes or until you can prick with a fork. When cooked cool down and chop into squares. Cool down the butternut. Place the salad leaves onto a platte. Toss the dressing over. Scatter the butternut, beetroot, feta, avos and finally the seeds over the salad and enjoy!


You might also Like


Chakalaka chicken

2012-02-06 10:57

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Find a recipe


Today's Easy Weekday Meal

Prep time:  10 min
Cooking time:  15 min
See this week's meals

Talking About


Exciting new restaurant, Homage 1862, opens in Cape Town

Ceili McGeever visits Homage on Loop Street, the restaurant celebrating local cuisine with fire.


Find a restaurant

There are new stories on the homepage. Click here to see them.