Travel and Food Recipes

India's roasted beet and squash salad

  • 300g of Butternut Squash
  • 100g of Beet Root
  • 2 Onions (Red or White)
  • 2 Large Handfuls of Rocket
  • 4 Tablespoons of Pine Nuts/ Sunflower Seeds (I did half + half)
  • 2-3 Cloves of Garlic
  • Handful of Rosemary

This roast veg salad is really cheerful and bright - perfect to brighten up gloomy days. It's so easy to throw together and works well as a standalone dish (add some feta!) or to accompany a main course.


Step 1

Ingredients. Simple and fresh.

Step 2

Start by chopping the squash, beets and onions. Make sure you chop the squash into small bite size pieces as they can take annoyingly long to cook! No need to peel or chop the garlic just bruise it by giving it a bash with the palm of your hand. Scatter all the veg and the garlic on to a baking sheet and sprinkle it with the rosemary. Drizzle with olive oil and a nice bit of salt and pepper and pop it in the oven to roast at 220'C for about half an hour.

Step 3

Toast the pine nuts and sunflower seeds on a pan (no oil!) for 1-2 minutes until they're nice and golden.

Step 4

When the veg is done, add it all into a bowl (remove the garlic if you want!), add the rocket and drizzle with olive oil and balsamic vinegar.

Step 5

Sprinkle with the pine nuts and seeds and serve!

Step 6


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