Caramelised butternut-and-beetroot salad

Caramelised butternut-and-beetroot salad

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  • 4
  • Easy
  • Health conscious Meat-free
  • 20 minutes
  • 40 minutes
  • Cederberg Bukettraube 2019


  • 1 butternut, sliced skin and seeds intact
  • 650 g Woolworths baby beetroot, washed and quartered
  • 5 garlic cloves, crushed
  • 2 T olive oil
  • sea salt and freshly ground black pepper, to taste
  • 40 g watercress
  • 3 spring onions, chopped
  • For the cauliflower couscous:
  • 380 g Woolworths cauliflower couscous
  • 2 T olive oil
  • sea salt and freshly ground black pepper, to taste
  • For the lemon dressing, whisk:
  • 2-3 T olive oil
  • 1 lemon, zested and juiced
  • 2 t Dijon mustard
  • salt, to taste

Cooking Instructions

1. Preheat the oven to 180°C. Toss the butternut and beetroot with the garlic, olive oil and seasoning, then roast for 40 minutes or until caramelised and tender.

2. Toss the cauliflower couscous in the olive oil and seasoning.

3. Serve the butternut and beetroot on the cauliflower couscous, watercress and spring onion, drizzle with lemon dressing and serve immediately.

Cook's note: Serve a build-your-own salad platter. It looks great, makes sharing easier and also keeps everything from wilting in the heat.

Find more salad recipes here.

Photograph: Andrea van der Spuy
Food Assistants: Kate Ferreira & Emma Nkunzana


Hannah Lewry Recipe by: Hannah Lewry
View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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