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

Published: 30 Nov 13
Updated: 18 Mar 24

Test kitchen approved

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

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

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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

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.

Recipe from December 2013 Issue

delicious. tips

Next time, use crumbled feta or slices of grilled halloumi instead of the goat’s cheese.

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Warm squash, beetroot and goat’s cheese salad

Ingredients

Method

delicious. tips

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