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