Beetroot Squash and Feta Salad
A colourful vibrant substantial salad that is easy to make. Serve as a main meal, starter or side dish.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 200℃ (190℃ fan)/400°F/gas mark 6. Place 50g (2oz) hazelnuts on baking tray and toast for 4-5 minutes until golden. Set aside.
Place 2 tablespoons of the oil in a large bowl with some seasoning, a pinch of chilli flakes and 1 clove crushed garlic, mix together then add the 500g (1lb 2oz) prepared squash and toss so that the squash is well coated in the oil. Tip out onto one end of a large baking tray.
Add 1 tablespoon of oil to the bowl, some more seasoning, chilli flakes and the remaining clove crushed garlic, then add 500g (1lb 2oz) beetroots peeled and cut into chunks and toss until coated the oil. Tip out onto the other end of the baking sheet.
Finally, add 1 sliced red onion to the bowl and swirl around to pick up any of the remaining oil left in the bowl then scatter on top of the squash and beetroot.
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Continue Reading at Recipesmadeeasy →Chef's Notes
Cook's Tips
I used one large baking tray. The squash and beetroot should be spread out in a single layer, so you may need to spread out over two baking trays if yours are smaller.
Tossing the squash and beetroot separately in the oil may seem like an unnecessary extra step. However, by doing so and placing either end of the baking sheet will help to stop the colour of the beetroot bleeding into the squash for a more colourful salad.
Assemble just before serving.
StoreBest made on the day of serving. Leftovers can be stored in the refrigerator but the rocket leaves will become soggy hwne stored.Not suitable for freezing.Nutrition information is approximate (does not include seasoning with salt and pepper) and is meant as a guideline only.
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Reviews from the Original Source
I’m so glad I found this delicious recipe of yours! I’ve made it several times receiving rave reviews and empty plates every time. We’re quite fond of chillies so we up the heat as well as toasting the hazelnuts a little longer, to a medium-to-dark colour which works well for us.
I have also been asked each time to share the recipe and I have happily obliged
Thanks so much!
This is exactly what I needed. Super delicious, especially the next day. I used garlic and chili more generously and replaced hazelnuts with walnuts.
This was absolutely delicious! We had homegrown butternut squash and beetroot - this was the perfect celebration of the two. We had one serving each last night and I polished off the rest on my own before 10am today . Thanks!
This was lovely, colourful and tasty. I think sunflower seeds might be a nice substitute for hazelnuts if you didn't have any or couldn't eat nuts. Definitely one to make again.
I never rate anything but this was too good not to! It was really delicious and such a great blend of flavours and consistency!
I added a little smoked paprika and garam masala / baharat to the butternut squash instead of as much of the chilli just since my body doesn't seem to tolerate chilli, unfortunately. I also used Violife vegan feta cheese, which is such a good substitute (I think it's because it's made in Greece).
Thank you!
Oh, one of my favourite salads. I will make it for dinner tonight.
Thanks xxx
I love using feta in my recipes, and I finish almost every salad with feta, too! :) Never tried feta with pumpkin, but I think this is a great idea!
I love this combination so much. This is so my kind of salad!! Yes I too remember the salads of my childhood...a few limp lettuce leaves, a dried out piece of cucumber and a mealy textured piece of tomato...and if you were REALLY lucky a sprinkling of cress on the top. All served up with a dollup of Salad Cream, obviously - bleurgh!!! Thanks for linking this wonderful salad up to #CookBlogShare. Eb :-)
P.S. Do I spy a new logo??? LOVE it!! Xx
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