Vegan Beetroot & Butternut Squash Salad



Serves 4 as a main dish or 8 as a side dish

Ingredients & Instructions

8 medium size beetroot:  bake in silver foil on a baking tray in the oven for 45 minutes (until tender) on 180C.  Once cooked and cooled, remove skin and chop into bite size pieces

1 large butternut squash:  remove skin and seeds, slice and chop into chunky bite size pieces and lay on a baking tray, drizzle with olive oil, salt & pepper and bake in the oven at 180C for 45 minutes until tender.  Turn over half way through the baking.

1 cup walnuts: gently roasted on a baking tray for 10 minutes at 180C

1/2 cup fresh parsley finely chopped
1/2 cup fresh coriander finely chopped

In a big bowl combine the beetroot and squash, adding the herbs and walnuts.

This salad works well with a balsamic dressing.

Balsamic Dressing

1/4 cup balsamic vinegar
1/4 extra virgin olive oil
1/2 tsp chilli flakes
Salt & pepper to taste

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