Roasted Beetroot & Butternut Salad
drizzled with a home made balsamic reduction
Wish life was as easy as this balsamic reduction recipe is to make.
INGREDIENTS
FOR THE BALSAMIC REDUCTION
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1 cup balsamic vinegar
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1/4 cup brown sugar
FOR THE SALAD
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salad greens
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butternut
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beetroot
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olive oil
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salt & pepper
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paprika
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feta
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pumpkin seeds
METHOD
for the balsamic reduction…
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Pour balsamic vinegar and sugar into a small saucepan over medium heat. Bring to a boil. Reduce the heat to low and let simmer.
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Stir occasionally and allow to simmer until the vinegar has reduced by at least half.
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Allow to cool and transfer to an airtight container; store in the refrigerator until ready to use.
for the salad…
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Preheat heat oven to 200ºC.
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Peel, dice and microwave butternut until soft.
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Wash, dice and microwave beetroot until soft.
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Place beetroot and butternut on a baking tray, drizzle with olive oil and season with salt & pepper. Sprinkle paprika over the butternut.
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Bake for 10 – 15min until crispy on the edges
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Allow to cool and assemble salad by tossing all ingredients together
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Drizzle with balsamic reduction