Roasted Beet Butternut Basil & Goat Cheese Salad
6 Servings • Prep: 15 Minutes • Cook: 30 Minutes • Total Time: 45 Minutes
Adapted from Side Chef
“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.”
Ingredients
5 Beets
1 small Butternut Squash
3 large Carrots
1 handful of fresh Basil (about 3 sprigs)
2 tbsp Olive Oil
Salt
Ground Pepper
Directions
Preheat oven to 350 degrees F (180 degrees C).
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.
Peel the Butternut Squash (1), take out the seeds with a spoon and slice the butternut into 1-inch pieces.
Peel the Carrots (3) and slice into 1/4 inch round slices.
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).
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 (10 tsp) and some fresh basil for garnish.