Lunch, Main

Beetroot, Squash & Feta Salad

Combining beetroot, butternut squash, feta and pistachios this summer salad is a colourful burst of texture and vibrant fresh flavours.

Difficulty Easy
Time 50 mins
Serves 2 as main dish or 4 as side
Diet Gluten Free, Vegetarian
  • 400g butternut squash, peeled and deseeded

    25ml rapeseed oil

    1 jar of Baxters Shredded Beetroot

    100g feta cheese

    1 red onion

    2 oranges

    50g pistachios

    25ml white wine vinegar

    75ml rapeseed oil

    Salt & pepper

    50g parsley

Shredded Beetroot
Shredded Beetroot
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Preheat the oven to 180°C.

Dice the squash into 2cm chunks.

Drizzle with oil, season and roast in the oven for 40 minutes or until golden and soft.

Peel and segment the oranges retaining juice.

Peel and slice the red onion as thinly as possible.

Whisk the vinegar, orange juice and oil to make the dressing.

Mix 3 tbsp of the dressing with the onion and set aside to soften.

Dice the feta into 2cm cubes.

Roughly chop the pistachios.

Mix the squash, strained beetroot, feta, onion, orange, chopped nuts and parsley in a large bowl and the dressing and toss to coat.

Divide between serving bowls and serve straight away.


Time for a BBQ? This salad can be made the day before and kept in the fridge until it's time to fire up the grill.

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