Roasted butternut, beetroot and avocado salad
4 servings
Prep: 10 mins,
Cooking: 1 hr
Try this with a heavenly roasted garlic and herb dressing.
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Ingredients (16)
2 | garlic — bulbs |
500 g | butternut — cubed |
salt and freshly ground black pepper | |
125 g | beetroot — cooked, cubed |
1 | avocado — cubed |
100 g | chevin — torn |
100 g | salad greens — rocket, watercress and micro rocket |
olive oil — extra virgin |
for the dressing:
45 ml | fresh coriander — finely chopped |
45 ml | fresh mint — finely chopped |
30 ml | honey — or sweet chilli sauce |
1/4 | onion — finely chopped |
30 ml | vinegar — balsamic |
15 ml | brown sugar |
125 ml | olive oil — extra virgin |
salt and freshly ground black pepper — to taste |
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