BEETROOT, BUTTERNUT AND BABY SPINACH SALAD

INGREDIENTS:

1/2 butternut or 2 sweet potatoes 🍠 

4 sprigs thyme 

Olive oil Salt and pepper 

1 pkt baby spinach leaves 

Sliced beetroot, 

drained Feta cheese, crumbled 

45 ml pumpkin seeds  

 

METHOD:

Preheat oven to 200 degrees C.  

Peel and cut butternut into bite-size pieces. 

Mix with olive oil and seasoning. Add in thyme.  Roast in the oven till tender.  

To serve, place spinach on a platter. Scatter butternut ontop.  

Place beetroot on top.  

Scatter with feta cheese and pumpkin seeds.  Drizzle with olive oil just before serving.   

Enjoy!  

 

KOO Shoot

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