Ingredients

Method

• 2 beetroot, peeled and thinly sliced
• 1 small butternut, peeled and thinly sliced
• 2 T extra virgin olive oil
• Sea salt, to taste
• 2 oranges, peeled and thinly sliced
• 2 T brown sugar
• 100 g baby lettuce leaves
• 100 g Danish feta, cubed
For the vinaigrette, whisk:
• 3 T olive oil
• 2 T white wine vinegar
• 1 T honey
• 1 T wholegrain mustard
• Sea salt, to taste

Method

Ingredients

Preheat the oven to 180°C.

Place the sliced beetroot and butternut on a baking tray and drizzle with the olive oil. Season with salt, then roast for 15 minutes, or until soft.

Heat a pan over a high heat. Place the sliced oranges on a plate and scatter over the brown sugar. Place the oranges in the pan and caramelise on both sides.

Place the roast beetroot and butternut on a serving dish and top with the caramelised oranges, then add the baby lettuce leaves and cubed feta. Drizzle over the vinaigrette before serving.