Apr. 21, 2017

Recipe: Beetroot and Butternut Salad by Aniseeds

Keeping it clean with a real meal! Instead of the usual tossing together of greens, I chose to kick it up a notch with this beetroot - butternut salad with candied feta, dried cranberries, toasted seeds and balsamic olive oil dressing. Not only was it pretty to look at, but it was pretty to eat too. I adore beetroot on its own, but it was exceptionally tasty alongside the rest of these real ingredients! I'll be posting the recipe in the comments section 👇, so if you ever decide to try it, lettuce know 😋 P.S. Slices of grilled halloumi cheese over the top takes this salad to a new level. Happy Friday all!

Recipe credit: @aniseeds
Picture credit: @aniseeds

Roast 1 packet of butternut chunks in the oven with olive oil until soft but not mushy. Alternatively, steam the butternut in a pot till done. Toss into a hot pan with some olive oil and roast till lightly browned. Leave aside to cool

Peel and chop 4-5 baby bulbs of beetroot. Cut into chunks and boil till softened. Be sure to use gloves when handling the beetroot. Leave aside to cool
Toast any seed mix you prefer in a hot non stick pan till nicely browned but not burnt. I used pumpkin, flax and sunflower seed mix.

Pre-heat oven to 120°C. Cut the feta into chunks and layer onto baking paper on a flat baking tray. Sprinkle demerera sugar/xylitol over the top. Bake for 30 to 35 minutes, remove and allow to cool. This can be done in a non stick pan just as easily, by adding the sugar first and tossing the chunks of feta together with the sugar till it coats all the pieces well.

For the dressing:
Mix equals parts of balsamic vinegar with olive oil and add 1 tsp of sugar/xylitol and mix through to dissolve.

Once all above components are ready, layer your lettuce with peppery herbs onto a platter alongside butternut, beetroot, feta and dried cranberries. Sprinkle with salt and pepper. Drizzle with dressing and enjoy!

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