Jo Pratt's Roasted Squash, Beetroot and Goat's Cheese Salad

Name: Jo Pratt's Roasted Squash, Beetroot and Goat's Cheese Salad
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: British
Ingredients: 1 butternut squash, peeled and cut into small wedges; 4-6 small-medium raw beetroot, washed and cut into wedges; 1tbsp olive oil; 1 bag of watercress, rocket and spinach leaves; 200g soft mild goat's cheese; 1 tub of mustard cress; 50g pine nuts, lightly toasted; 1tbsp balsamic vinegar; 3tbsp extra virgin olive oil

Over a year ago 3,576 views

Prep: 25 mins

Cook: 45 mins

Serves: 4

British Side Dish 👨‍👩‍👧‍👦 Family Food ☀️ Summer

Ingredients

1 butternut squash, peeled and cut into small wedges
4-6 small-medium raw beetroot, washed and cut into wedges
1tbsp olive oil
1 bag of watercress, rocket and spinach leaves
200g soft mild goat's cheese
1 tub of mustard cress
50g pine nuts, lightly toasted
1tbsp balsamic vinegar
3tbsp extra virgin olive oil

Accompaniment

Description

Colourful and full of antioxidants - and the goat's cheese gives added dimension to the texture of this salad

Method

1
Preheat the oven to 200degrees C/gas 5. Place the butternut squash and beetroot in a roasting tray, toss in 1 tbsp of olive oil and season with salt and pepper. Roast for 30-45 minutes (depending on the size of the pieces), until tender and the squash is just becoming golden.

Remove from the oven and leave to cool slightly, or leave until completely cool if you prefer a cold salad. Arrange the salad leaves on a large platter or divide up onto individual plates along with the squash and beetroot. Place spoonfuls of the goat's cheese on top, and scatter with the mustard cress and pine nuts.

Mix together the balsamic vinegar and extra virgin olive oil and season with salt and pepper. Pour over the top of the salad and serve straight away.