Beetroot, Squash And Feta Salad Recipe | How To Make Beetroot, Squash And Feta Salad

Beetroot, Squash And Feta Salad Recipe
Beetroot, Squash And Feta Salad Recipe

 

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Beetroot, Squash And Feta Salad Recipe | What Is The Recipe Of Beetroot, Squash And Feta Salad


Cuisine Italian
Author Rashmi Sharma

Ingredients

  • 400 gm butternut squash peeled and cut into chunks
  • 400 gm beetroot peeled and cut into chunks
  • olive oil
  • 100 gm frozen peas
  • 250 gm steamed brown basmati rice pouch
  • 4 spring onions finely chopped
  • 1 lemon juiced
  • handful mint a handful of leaves
  • handful flat-leaf parsley a of leaves
  • 50 gm baby spinach
  • 200 gm feta block crumbled
  • 2 tbsp mixed seed

Dijon Dressing:

  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp caster sugar

Instructions

  1. Heat the oven to 190C/fan 170C/gas 5. Put the squash and beets separately onto a large baking sheet with a little foil barrier to stop the beets bleeding into the squash.
  2. Drizzle with 1 tbsp olive oil and season well. Roast for 30 minutes or until tender. Leave to cool.
  3. Put the peas in a bowl and pour over boiling water to cover. Leave for 3 minutes then drain.
  4. Whisk together the dressing ingredients.
  5. Heat the rice pouch following pack instructions, then tip into a bowl.
  6. Add the spring onions, lemon juice and drained peas, then stir and leave to cool.
  7. Stir in half the herbs and divide between 4 plates.
  8. Top with the spinach, roasted veg, feta, seeds, the rest of the herbs and drizzle with the dressing.

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