Butternut & beetroot rocket salad

Name: Butternut & beetroot rocket salad
Yield: serving
Cuisine: Ingredients
Ingredients: avocado; 400 g butternut; 4 tbsp vinegar balsamic; salad greens; beetroot; feta cheese; mixed seeds roasted

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Roasted butternut and beetroot rocket salad

By Janis Moss October 28 2009

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Ingredients (7)

	avocado
400 g	butternut
4 tbsp	vinegar — balsamic
	salad greens
	beetroot
	feta cheese

DRESSING

mixed seeds — roasted

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Method:

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!