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.