Beetroot Buddha Bowl
This colourful and versatile bowl makes for a great, healthy lunch full of greens, protein and healt...
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
Ingredients
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
Preparation
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.
Tip
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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