Roasted butternut & beetroot salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven 200 C.

Step 2

Dice the butternut with skin on and place on baking tray along with the beetroot already diced and lightly marinated as comes from the store. Sprinkle over olive oil, salt and pepper.

Step 3

Place butternut and beetroot in oven for 25-40 minutes until fork tender. Remember to flip the vegetables half way.

Step 4

Once the vegetables are done, set them aside to cool.

Step 5

Add feta, pumpkin seeds and rocket of desired amounts to salad. Pour salad dressing over just before serving.