Roasted Butternut And Beetroot Crisps Salad
Prep time: 40 mins
1 butternut, thinly sliced 2 medium beetroot, thinly sliced Rosemary sprigs
1 T brown sugar
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
100 g goats' cheese or feta, cubed
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.