Jo Pratt's Roasted Squash, Beetroot and Goat's Cheese Salad
Over a year ago
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Ingredients
- 1 butternut squash, peeled and cut into small wedges
- 4-6 small-medium raw beetroot, washed and cut into wedges
- 1tbsp olive oil
- 1 bag of watercress, rocket and spinach leaves
- 200g soft mild goat's cheese
- 1 tub of mustard cress
- 50g pine nuts, lightly toasted
- 1tbsp balsamic vinegar
- 3tbsp extra virgin olive oil
Accompaniment
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Description
Colourful and full of antioxidants - and the goat's cheese gives added dimension to the texture of this salad
Method
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1
Preheat the oven to 200degrees C/gas 5. Place the butternut squash and beetroot in a roasting tray, toss in 1 tbsp of olive oil and season with salt and pepper. Roast for 30-45 minutes (depending on the size of the pieces), until tender and the squash is just becoming golden.
Remove from the oven and leave to cool slightly, or leave until completely cool if you prefer a cold salad. Arrange the salad leaves on a large platter or divide up onto individual plates along with the squash and beetroot. Place spoonfuls of the goat's cheese on top, and scatter with the mustard cress and pine nuts.
Mix together the balsamic vinegar and extra virgin olive oil and season with salt and pepper. Pour over the top of the salad and serve straight away.
Chef's Tips
TOP TIP
For added crunch, fry 200g (7oz) diced pancetta until crisp and scatter over the top of the finished salad.
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