Give Your Salad A Winter Makeover With This Butternut And Beetroot Recipe
By Leigh Champanis-King
Stay satisfied with this hearty, warm winter salad.
Who says salads can only be eaten in summer? Loaded with roasted butternut and beetroot, toasted almonds and a sprinkling of feta (optional), this salad will keep you happy and warm throughout the chilly months — and when summer swings around again, you can simply let the roasted veggies and nuts cool down before serving the salad. Depending on your mood, you can serve the salad as a main or as a side — it’s the perfect salad for a braai or Sunday roast, but can just as easily be served as a main meal.
Warm Winter Salad
— 500g butternut, chopped
— 400g beetroot, chopped
— Good-quality olive oil
— Salt and freshly ground black pepper
— 100g almonds, chopped
— Lettuce, roughly torn
— Balsamic vinegar
— 1 wheel feta (optional)
— A few basil leaves, roughly chopped
1/ Preheat the oven to 200˚C. Place the butternut and beetroot on an oven tray, drizzle with olive oil and sprinkle with salt and black pepper. Place in the oven and roast until tender and very slightly charred on the edges.
2/ While the veggies are roasting, add the chopped almonds to a dry pan on a medium-high heat and toast until warmed through and browned. Remove from the pan and set aside.
3/ Arrange the lettuce leaves on a serving platter. Remove the veggies from the oven and scatter them over the lettuce leaves. Sprinkle over the toasted almonds and dress with olive oil and balsamic vinegar. Season with salt and pepper, to taste. If you are using feta, crumble it over the salad. To finish, sprinkle over the chopped basil leaves.