Hope through Homes. First course: Salad

Roasted Beetroot, Butternut, Feta and Bacon salad with toasted pumpkins seeds

This salad does take time to prepare because of the use of fresh beetroot, but is really worth the effort and time. I added additional herbs in the photo such as basil, but you can use any mix of salad leaves and pep it up with watercress, rocket etc.
Note that butternut and Beetroot shrink after roasting, hence why the raw weight is so high.

Roasted Beetroot, Butternut, Feta and Bacon salad with toasted pumpkins seeds.

serves 8
1 kg beetroot
Olive oil
50 ml balsamic vinegar
2 Tbsp brown sugar

1 kg butternut, peeled and chopped
200 g feta, drained
250 g bacon, diced
100 g pumpkin seeds
400 g salad leaves
1 cucumber
150 g baby tomatoes
Salt and pepper

Preheat oven to 150°C

*TIP: Wash your hands thoroughly and spread a small amount of oil on your hands, rubbing it in to your fingernails. This prevents the beetroot juices from staining your hands.*

Peel the beetroot and wash them well. Chop into quarters or sixths for the larger beets.
Place in a oven proof dish or on a tray, drizzle with olive oil and season and then roast for an hour.
Mix the balsamic and sugar together and pour over the beetroot, place back in the oven for a further half and hour.

Peel and chop the butternut and place in a separate oven proof dish or on a tray. Drizzle with olive oil and season. Place in the oven when the beetroot has already roasted for 50 minutes.

When the veg are almost finished, with 15 minutes roasting time remaining, crumble the feta over the butternut, and sprinkle the bacon on top, roast for the remainder of 15 minutes.

Wash the salad leaves and set aside.
Slice the cucumber and add to the leaves.
Splash the salad leaves with some balsamic vinegar and olive oil, and toss.
Season and then divide between 8 salad bowls or plates.

In a hot pan, toast the pumpkin seeds until they brown slightly and start to pop.

Divide the beetroot, butternut, bacon and feta between the 8 bowls and serve warm with more balsamic vinegar and olive oil, sprinkle the pumpkin seeds on top.

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