Butternut Squash with Beetroot and Goat's Cheese recipe
information
Preparation time: 20 min, Cooking time: 35 min, Cals per serving: 327
ingredients
1 butternut squash, peeled, deseeded and cut into wedges
4 tbsp olive oil
2 raw beetroot, peeled and cut into thin wedges
50 g (2 oz) rocket
2 tbsp balsamic vinegar
150 g (5 oz) firm goat's cheese, sliced
4 tbsp olive oil
2 raw beetroot, peeled and cut into thin wedges
50 g (2 oz) rocket
2 tbsp balsamic vinegar
150 g (5 oz) firm goat's cheese, sliced
method
1. Preheat the oven to 220°C/200°C fan oven/Gas Mark 7. Put the squash in a roasting tin, drizzle with 2 tablespoons of the oil and season with salt and black pepper. Put the beetroot in another tin, toss in 1 tablespoon of the oil and season. Cook the vegetables for 25 to 35 minutes, or until slightly charred, swapping shelves halfway through the cooking.
2. Put the rocket in a bowl, add the remaining oil and balsamic vinegar and toss together well.
3. Grill the goat's cheese on a baking sheet for 1 minute or until the edges just begin to melt.
4. Arrange the vegetables on top of the rocket and top with the melted cheese to serve.
2. Put the rocket in a bowl, add the remaining oil and balsamic vinegar and toss together well.
3. Grill the goat's cheese on a baking sheet for 1 minute or until the edges just begin to melt.
4. Arrange the vegetables on top of the rocket and top with the melted cheese to serve.
serving amount
serves: 4
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