Diy and ideas A salad to satisfy hungry tummies and healthy appetites. A feast for the eyes too! It’s a great looking and tasting salad full of superfood nutrients, packed with savoury notes and a touch of sweet, the perfect balance. This Roast Beet Butternut Basil Goat Cheese Salad will wow your guests!!
This roast salad has roasted beetroots, butternut squash, carrots, fresh basil, olive oil and goat cheese. It would be delicious with chunks of feta cheese or even shavings of parmesan. It serves 6 and you can double the quantities if you have a large party to feed.
I’m thinking this salad will most definitely be on my Easter table this weekend, along with my Grape Spinach Zucchini Harvest Salad and my Broccoli Pineapple Pecan Pumpkin Seed Salad – both so YUM!!
As for the sweet treats, I’ll be serving up my No Knead Easter Hot Cross Buns, my Easy Cream Cheese Frosted Carrot Pecan Cupcakes and my Coconut Almond Greek Yoghurt Sheet Cake!
Variety is the spice of life, so why not try them ALL!! I’ll bet your family won’t be complaining!
Roast Beet Butternut Basil Goat Cheese Salad
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Ingredients
5 beets beetroots
1 small butternut squash
3 - 4 large carrots
1 small handful fresh bakteri about 3 sprigs
Drizzle of olive oil
Salt & ground black pepper
50 g goat cheese I use a soft, garlic & herb goat cheese
Instructions
- Preheat panggangan to 180°C.
- Slice off the tops and roots of the beets, then peel them with a potato peeler. Slice into quarters, if they are large beets cut them into eighths. (I suggest wearing an apron and plastic gloves for this step!)
- Peel the butternut, take out the seeds with a spoon and slice the butternut into 1 inch pieces.
- Peel the carrots and slice into 1/4 inch round slices.
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Source
diyandideas2019.blogspot.com