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BEETROOT SALAD<

BEETROOT SALAD

Submitted By:
KAREN24


Background Info:
I LOVE SALADS AND COULD EAT THEM FOR DINNER AND TEA EVERYDAY, I TAKE SALAD FOR LUNCH TO WORK EVERYDAY, BUT IN THE WINTER, SAT IN A COLD OFFICE FREEZING YOU NEED SOMETHING JUST A BIT WARMER
No. of Servings:
4
Preparation time:
30min(s)
Course:
Main
Cooking time:
30min(s)
Cooking Instructions:
SLICE THE BUTTERNUT SQUASH AND BEETROOT.
PUT IN ROASTING DISH AND SPLASH A BIT OF OLIVE OIL AND A BIT OF SEASONING ON. TOSS TOGETHER AND ROAST IN OVEN, 180 DEGS FOR 30 MINUTES.
TOSS ALL SALAD LEAVES. SLICE AND DESEAD PEARS, CUBE OR CRUMBLE BLUE CHEESE, SLICE PEPPERS AND CUCUMBER AND TOMATOES, MIX ALL TOGETHER IN BIG SERVING BOWL, MIX A BIT OF LEMON JUICE, OLIVE OIL AND SEASONING ON.WHEN BUTTERNUT AND BEETROOT IS COOKED MIX WITH ALL OVER INGREDIANTS AND SERVE WARMED, BEAUTIFUL.
Ingredients:
BUTTERNUT SQUASH
FRESH BEETROOT
PEA SHOOTS
WATERCRESS
ROCKET
BABY
SPINICH
PEARS
BLUE CHHESE LIKE STILTON
CUCUMBER
PEPPERS
BABY PLUM TOMATOES
OLIVE OIL
SEASONING
LEMON
Equipment:
CHOPPING BOARD
VEG KNIFE
BIG SERVING BOWL
ROASTING DISH
Vegetariantick
Recommended Wine:
White : Semillon