This dish serving of mixed greens has cooked beetroots, butternut squash, carrots, crisp basil, olive oil and goat cheddar. It would be heavenly with lumps of feta cheddar or even shavings of parmesan. It serves 6 and you can twofold the amounts in the event that you host an enormous get-together to nourish.
I'll be making this yummy plate of mixed greens this end of the week, yet I additionally plan to devour this serving of mixed greens in the coming months… Winter is en route here, and I'm figuring this serving of mixed greens will be extraordinary served warm on a nippy winters day!
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- 5 beets beetroots
- 1 small butternut squash
- 3 - 4 large carrots
- 1 small handful fresh basil about 3 sprigs
- Drizzle of olive oil
- Salt & ground black pepper
- 50 g goat cheese I use a soft, garlic & herb goat cheese
Instructions :
- Preheat oven to 180°C.
- Slice off the tops and roots of the beets, then peel them with a potato peeler. Slice into quarters, if they are large beets cut them into eighths. (I suggest wearing an apron and plastic gloves for this step!)
- Peel the butternut, take out the seeds with a spoon and slice the butternut into 1 inch pieces.
- Peel the carrots and slice into 1/4 inch round slices.
- Place the vegetables on a baking tray and drizzle with about 2 tbsp olive oil, sprinkle with salt & ground black pepper, give them a good toss so they are all coated. Throw over the basil leaves.
- Bake for 25 - 30 minutes, turning the vegetables half way through to ensure even cooking.
- Let the vegetables cool on the baking tray before piling onto a salad platter. Top with goat cheese and some fresh basil for garnish and serve.
Source : bit.ly/2kTzY64
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