Roast Beet Butternut Basil Salad

1. 1

   Preheat oven to 180u00b0C (355u00b0F).

2. 2

   Slice off the tops and roots of the beets, then peel with a potato peeler. Slice into quarters; if they are large beets, cut them into eighths. (I suggest wearing an apron and plastic gloves for this step!)

3. 3

   Peel the butternut, take out the seeds with a spoon and slice into 1-inch pieces.

4. 4

   Peel the carrots and slice into 1/4-inch round slices.

5. 5

   Place the vegetables on a baking tray. Drizzle with olive oil, sprinkle with salt and ground black pepper. Give them a good toss so they are all coated. Sprinkle with basil leaves.

6. 6

   Bake 25-30 minutes, turning vegetables halfway through to ensure even cooking. Let vegetables cool on the baking tray before piling onto a salad platter. Top with goat cheese and fresh basil for garnish. Serve.

7. 7

   Note: You can also use soft feta cheese for this salad, or shavings of Prmesan. Throw some pumpkin seeds over the salad before you serve it for a little crunch and extra goodness.

* Per serving · 4 servings · Values may vary.

No additional tips available.