Ingredients:
- 250g beetroot, diced (cooked or raw)*
- 250g butternut, raw
- 250g baby spinach, raw
- 2 discs feta
- Sunflower seeds
Method:
- Place the butternut and beetroot in a roasting pan
- Drizzle with olive oil and season with herbs
- Roast for 45 min/1hr
- Cover the base of a salad bowl or serving dish with baby spinach
- Place the cooked butternut and beetroot over the baby spinach
- Crumble the feta over the top
- Finish with a generous sprinkle of sunflower seeds
- Drizzle with balsamic vinegar and olive oil
- Serve & enjoy
*Raw beetroot tends to take a long time to cook – therefore my preference is to buy cooked beetroot or par cook before roasting.