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Roast beetroot & sqaush salad with red onions in a walnut dressing

20 Feb

Serves 6

6 beetroot
Salt and pepper
3tbsps olive oil
700g butternut squash
1 onion,thinly sliced
1tbsp balsamic vinegar
2taps light brown sugar
2 oranges,peeled & segmented
100g feta
250g fresh spinach,washed

Walnut dressing

150g walnuts , chopped
Grated zest & juice of 2 oranges
1 red chilli,deseeded & finely chopped
1 garlic clove,finely chopped
1tbsp balsamic vinegar
4tbsps olive oil
1tbsp chopped parsley
Black pepper

Preheat oven to 200c,put the beetroot in a tray with a little water,salt,pepper & 1tbsp olive oil,cover with tin foil and roast for 1 hour.
Cut the squash,remove the seeds and peel off the skin,chop into 1cm pieces,place into another tray with 1tbsp olive oil and roast for 30 minutes .
When the beetroot has cooled down,peel and cut into eighths.

Place the red onion,balsamic vinegar and sugar in a bowl and leave to marinade for 20 minutes .

Make the walnut dressing by roughly chopping the walnuts and then mixing with all the other ingrediants .

Toss the beetroot and squash in the remaining 1tbsp olive oil and add the marinated red onions,season with salt and pepper.
Add the oranges and drizzle with the walnut dressing,mix in the spinach and then to finsh,crumble over the feta .