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

  • 1 cup balsamic vinegar

  • 1/4 cup brown sugar

FOR THE SALAD

  • salad greens

  • butternut

  • beetroot

  • olive oil

  • salt & pepper

  • paprika

  • feta

  • pumpkin seeds

METHOD

for the balsamic reduction…

  1. Pour balsamic vinegar  and sugar into a small saucepan over medium heat. Bring to a boil. Reduce the heat to low and let simmer.

  2. Stir occasionally and allow to simmer until the vinegar has reduced by at least half.

  3. Allow to cool and transfer to an airtight container; store in the refrigerator until ready to use.

for the salad…

  1. Preheat heat oven to 200ºC.

  2. Peel, dice and microwave butternut until soft.

  3. Wash, dice and microwave beetroot until soft.

  4. Place beetroot and butternut on a baking tray, drizzle with olive oil and season with salt & pepper. Sprinkle paprika over the butternut.

  5. Bake for 10 – 15min until crispy on the edges

  6. Allow to cool and assemble salad by tossing all ingredients together

  7. Drizzle with balsamic reduction