Roast Beet Butternut Basil Goat Cheese Salad


A dish to satisfy hungry tummies and healthy appetites. A feast for the eyes too! It’s a good wanting and tasting dish filled with superfood nutrients, jam-choked with savoury notes and slightly of sweet, the proper balance. This Roast Beet Butternut Basil chevre dish can wow your guests!!

This roast dish has roast beetroots, butternut squash, carrots, recent basil, vegetable oil and chevre. it might be delicious with chunks of feta cheese or maybe shavings of Parmesan. It serves vi and you'll be able to double the quantities if you've got an outsized party to feed.
I’ll be creating this delectable dish this weekend, however I conjointly commit to feast on this dish within the coming back months…Winter is on its manner here, and I’m thinking this dish are unimaginable served heat on a cold winters day! 

A fete of colors, flavours, textures and deliciousness! The beets, butternut and carrots are roast within the kitchen appliance, then scattered with chevre and recent basil. It's easy, healthy and surprisingly sensible.
Ingredients

  • 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
  1. Preheat oven to 180°C.
  2. 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!)
  3. Peel the butternut, take out the seeds with a spoon and slice the butternut into 1 inch pieces.
  4. Peel the carrots and slice into 1/4 inch round slices.
  5. 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.
  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 and some fresh basil for garnish and serve.

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