Caramelised butternut-and-beetroot salad
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- Hannah Lewry
- 4
- Easy
- Health conscious Meat-free
- 20 minutes
- 40 minutes
- Cederberg Bukettraube 2019
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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.
Photograph: Andrea van der Spuy
Food Assistants: Kate Ferreira & Emma Nkunzana
Wholesome stand alone platter. Marries beautifully with lamb and has become a family favourite.