Starters & Light meals

Orange salad with roasted beetroot and butternut

4
Easy
20 minutes
30 minutes
Wine/Spirit Pairing
Bouchard Finlayson Sauvignon Blanc 2012

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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

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.

Neill Robberts

Recipe by: Neill Robberts

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