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Butternut and Beetroot rocket Salad


Ingredients

Serves 4 as a main

  • 400g butternut
  • 4 tbsp balsamic vinegar
  • Washed bag of rocket OR watercress OR baby spinach
  • 3 beetroot
  • 1/2 cup of tomato and basil feta
  • Handful of mixed nuts
  • 1/3 cup olive oil

Instructions

  1. Pre-heat oven to 220 degrees.
  2. Peel and chop butternut into squares and place on baking sheet. Toss the butternut in olive oil and season with salt and pepper.  Place in preheated oven for 25 mins.
  3. Boil the beetroot in salted water (leave skins on) for 30 mins or until you can prick with a fork. When cooked, cool down and chop into squares.
  4. Place the salad leaves in a bowl. Add butternut, beetroot, feta and seeds and toss with the balsamic vinegar and serve.

When avocados are in season they make a great addition

Option: If you'd like to add some meat, try including some streaky bacon.