Warm squash, beetroot and goat’s cheese salad

Name: Warm squash, beetroot and goat’s cheese salad
Yield: Serves 2
Ingredients: 300g ready-prepared butternut squash and sweet potato; 150g Asda Extra Special apple cider and honey baby beetroot, or similar; 150g soft goat’s cheese; Olive oil for drizzling; 1 red onion, quartered; 100g mixed salad leaves; 25g shelled walnuts, roughly chopped; 2 tbsp fresh oregano leaves

Easy
December 2013

Easy
December 2013

Serves 2
Takes 5 min to make, 25 min to cook, plus cooling

A hearty squash, beetroot and goat’s cheese salad, made with time-saving ingredients. Makes a quick and appealing vegetarian midweek recipe.

Vegetarian

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Ingredients

300g ready-prepared butternut squash and sweet potato
150g Asda Extra Special apple cider and honey baby beetroot, or similar
150g soft goat’s cheese
Olive oil for drizzling
1 red onion, quartered
100g mixed salad leaves
25g shelled walnuts, roughly chopped
2 tbsp fresh oregano leaves

300g ready-prepared butternut squash and sweet potato
150g Asda Extra Special apple cider and honey baby beetroot, or similar
150g soft goat’s cheese
Olive oil for drizzling
1 red onion, quartered
100g mixed salad leaves
25g shelled walnuts, roughly chopped
2 tbsp fresh oregano leaves

Method

Preheat the oven to 200°C/fan180°C/gas 6. Toss the squash and sweet potato with the beetroot, a drizzle of olive oil and the red onion quarters in a roasting tin.
Season well, transfer to the oven and cook for 25 minutes until sticky and tender. Set aside to cool slightly.
In a large bowl, toss the roasted vegetables with the salad leaves, walnuts, oregano and a drizzle of olive oil. Crumble over the goat’s cheese, then serve.

Method

Preheat the oven to 200°C/fan180°C/gas 6. Toss the squash and sweet potato with the beetroot, a drizzle of olive oil and the red onion quarters in a roasting tin.
Season well, transfer to the oven and cook for 25 minutes until sticky and tender. Set aside to cool slightly.
In a large bowl, toss the roasted vegetables with the salad leaves, walnuts, oregano and a drizzle of olive oil. Crumble over the goat’s cheese, then serve.