A fiesta of colors, flavors, textures, and deliciousness! The beets, butternut, and carrots are roasted in the oven, then scattered with goat cheese and fresh basil. It's simple, healthy and amazingly good.
Total Time
45min
4.0
2 Ratings
Author: Berry Sweet Life
Servings:
6
Ingredients
•
5
Beets
•
1
Small
Butternut Squash
•
3
Large
Carrots
•
1
handful
Small
Fresh Basil
•
2
Tbsp
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
3 1/3
Tbsp
Goat Cheese
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Slice off the tops and roots of the Beets (5), then peel them with a potato peeler. Slice into quarters, if they are large beets cut them into eighths.
3.
Peel the Butternut Squash (1), take out the seeds with a spoon and slice the butternut into 1-inch pieces.
4.
Peel the Carrots (3) and slice into 1/4 inch round slices.
5.
Place the vegetables on a baking tray and drizzle with Olive Oil (2 Tbsp), sprinkle with Salt (to taste) and Ground Black Pepper (to taste), and give them a good toss so they are all coated. Throw over the Fresh Basil (1 handful).
6.
Bake for 25 - 30 minutes, turning the vegetables half way through to ensure even cooking.
7.
Let the vegetables cool on the baking tray before piling onto a salad platter. Top with Goat Cheese (3 1/3 Tbsp) and some fresh basil for garnish.
Author's Notes
You can also use soft feta cheese for this salad, or shavings of parmesan. Throw some pumpkin seeds over the salad before you serve it for a little crunch and extra goodness.
Nutrition Per Serving
CALORIES
191
FAT
7.4 g
PROTEIN
5.2 g
CARBS
29.6 g
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