This easy recipe is as delicious as it is beautiful. It is filled with healthy superfoods: baby spinach, beetroot, butternut and seeds or nuts, or both if you please. It is an easy side dish to make for any meal and works especially well with a summer braai. We even roasted the butternut and beetroot on the fire using a pan especially designed for this purpose, but an old baking tray would work just as well. This farm fare recipe was submitted by Monique van der Walt.
1 packet of baby spinach
1 small butternut, peeled and cut into cubes
4 small beetroots, peeled and cut into cubes
2 rounds feta cheese
½ cup mixed seeds and/or nuts
Salt & pepper
Season the cubed butternut and beetroot with salt and pepper and roast in a baking tray with olive oil in the oven (220oC) or on the fire for 20 minutes until soft. Leave to cool off.
Arrange the baby spinach in a salad bowl. Add roasted beetroot and butternut on top of spinach leaves.
Crumble feta slices over the butternut and beetroot.
Lastly top off with ½ cup of mixed seeds or nuts for added crunch.
Serve with a salad dressing of choice or just as is. – Ursula Human
Photographs: Chris Jooste