Root veggies are AMAZING in salads! You can substitute the butternut with orange sweet potato which works very well! I LOVE LOVE LOVE this salad! Too good!
4 beetroots, peeled
½ a butternut or 3 orange sweet potatoes (or both if you like!)
3 – 4 sprigs of fresh thyme
Sea salt & freshly ground pepper
1 Packet Baby Spinach leaves
Feta cheese, crumbled
2 – 3 tbsp pumpkin seed
Balsamic reduction to drizzle
– Preheat oven to 200° C
– Rub some olive oil, salt and pepper and a little balsamic reduction all over the beets then wrap them individually in aluminium foil and cook in the oven until soft. Allow to cool, then chop into chunks.
– Peel and cut the butternut (and or sweet potato)into bite-size pieces. Mix with olive oil, salt and pepper and thyme and cook in the oven until tender.
– To serve, place the baby spinach on a platter and scatter the butternut on top. Place the beetroot on top of the butternut and scatter the feta cheese and pumpkin seeds over the salad.
– Drizzle with balsamic reduction just before serving.