Posted by: hilsrecipeoftheweek | August 6, 2009

Roasted butternut, beetroot & goat’s cheese salad

Jo Pratt’s recipe (Serves 3 – 4)
1 butternut squash, peeled and seeds removed, and cut into small wedges
4-6 small-medium raw beetroot, washed and cut into wedges
1tbsp olive oil
1 bag of rocket, watercress and spinach salad leaves
200g (7oz) soft mild goat’s cheese
1 tub of mustard cress
50g pine nuts, lightly toasted
1tbsp balsamic vinegar
3tbsp extra virgin olive oil
Preheat the oven to 200degrees C/gas 5.
Place the butternut squash and beetroot in a roasting tray, toss in 1 tbsp of olive oil and season with salt and pepper. Roast for 30-45 minutes (depending on the size of the pieces), until tender and the squash is just becoming golden.
Remove from the oven and leave to cool slightly, or leave until completely cool if you prefer a cold salad.
Arrange the salad leaves on a large platter or divide up onto individual plates along with the squash and beetroot. Place spoonfuls of the goat’s cheese on top, and scatter with the mustard cress and pine nuts. Mix together the balsamic vinegar and extra virgin olive oil and season with salt and pepper. Pour over the top of the salad and serve straight away.
Hil’s comment:
29.7.09 Very tasty, easy and satisfying, looks colourful, and the goat’s cheese ensures sufficient protein. An interesting and healthy weekday supper, and an interesting vegetarian option.
Any nuts can be substituted for the pine nuts – I used walnuts, and it wasn’t necessary to toast them. Any nice salad leaves could be used, but the rocket, watercress and spinach leaves salad is so tasty and full of antioxidants.

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