Salad of roasted beets with basil and butternut.
- 5 Medium beets
- 1 Butternut squash, small
- 4 Carrots (large)
- 2 tablespoons Olive oil
- Salt and ground black pepper to taste
- 3 strands Fresh basil, plus more for garnish
- 50 grams Goat cheese (I use mild goat cheese with garlic and herbs)
Preheat the oven to 180°C (355°F).
Cut off the tops and roots of the beets, then peel them with a potato peeler. Slice into wedges; if they are large beets, cut them into eighths. (I suggest wearing an apron and plastic gloves for this step!)
Peel the butternut squash, scoop out the seeds with a spoon, and cut into 1-inch pieces.
Peel the carrots and cut them into 1/4 inch round slices.
Place the vegetables on a baking sheet. Drizzle with olive oil, sprinkle with salt and ground black pepper. Give them a good bang so they’re all coated. Sprinkle with basil leaves.
Bake for 25 to 30 minutes, turning the vegetables halfway through to ensure even cooking. Let the vegetables cool on the baking sheet before piling them on a salad platter. Top with goat cheese and fresh basil for garnish. Serve.
Note: You can also use soft feta for this salad, or Prmesan shavings. Toss a few pumpkin seeds over the salad before serving for a little extra crunch and goodness.