Caramelised butternut-and-beetroot salad

Name: Caramelised butternut-and-beetroot salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: European, British
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; 380 g Woolworths cauliflower couscous; 2 T olive oil; sea salt and freshly ground black pepper, to taste; 2-3 T olive oil; 1 lemon, zested and juiced; 2 t Dijon mustard; salt, to taste

4 steps

Prep:20minCook:10min

A stunning stand alone salad platter with fresh flavours that marry beautifully with lamb.

Updated at: Thu, 17 Aug 2023 13:40:10 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories126.7 kcal (6%)

Total Fat5.1 g (7%)

Carbs20.4 g (8%)

Sugars6.7 g (7%)

Protein3 g (6%)

Sodium423.5 mg (21%)

Fiber4.6 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1butternut

sliced skin and seeds intact

650gbaby beetroot

2 tolive oil

freshly ground black pepper

to taste

40gwatercress

3spring onions

chopped

380gcauliflower couscous

2 tolive oil

sea salt

to taste

freshly ground black pepper

2 tolive oil

Instructions

Step 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.

Step 2

Toss the cauliflower couscous in the olive oil and seasoning.

Step 3

Serve the butternut and beetroot on the cauliflower couscous, watercress and spring onion.

Step 4

Drizzle with lemon dressing and serve immediately.

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