Roasted But­ter­nut And Beet­root Crisps Salad

True Love - - WHAT'S FOR LUNCH -

Serves: 4

Prep time: 40 mins

IN­GRE­DI­ENTS

1 but­ter­nut, thinly sliced 2 medium beet­root, thinly sliced Rose­mary sprigs

Olive oil

1 T brown sugar

Thyme leaves

1 clove gar­lic

2 T di­jon mus­tard

2 tsps honey 1 T orange zest 2/3 cup orange juice 1/4 cup white wine vine­gar 1/2 cup olive oil

Rocket leaves

100 g goats' cheese or feta, cubed

METHOD

1. Pre­heat oven to 180°C. Grease two oven trays and place the but­ter­nut and beet­root slices sep­a­rately. Sprin­kle both with rose­mary and sugar, then driz­zle with olive oil. Place in oven and roast un­til crispy. Re­move and set aside.

2. In a jar, place thyme, gar­lic, mus­tard, honey, orange zest, orange juice, white wine vine­gar and olive oil. Shake un­til all blended to­gether.

3. On a plat­ter ar­range rocket leaves, but­ter­nut and beet­root crisps, then top with goats' cheese or feta. Driz­zle with dress­ing. Serve.

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