Beetroot Salad with Balsamic Vinaigrette Ingredients 1 kg raw beetroot 1/2 butternut, peeled and cut into small cubes 1 Tbsp butternut seasoning 1 Tbsp oil 1 handful of rocket (or any other green leaves) 1/2 red onion, thinly sliced 1 round of feta cheese, cubed Balsamic Vinaigrette ingredients: 2 Tbsp olive oil 1 Tbsp Balsamic vinegar 1 Tbsp freshly squeezed orange juice Salt and pepper to taste Instructions: 1. Place beetroot in a large pot and add enough water to cover them. Bring to a boil, then reduce the heat and simmer until the beetroot is soft and tender. 2. Once the beetroot is cooked, rinse it under cold water to stop the cooking process. Let it cool, then peel off the skin and cut it into small cubes. 3. Preheat your oven to 200°C or use Air frier if you have one it’s quicker than the oven. Toss the 1/2 butternut cubes with 1 Tbsp of butternut seasoning and a drizzle of olive oil. Spread the butternut on a baking sheet and roast in the oven until soft and tender, about 20-25 minutes. 4. In a large bowl, combine the cooked beetroot, roasted butternut, thinly sliced red onion, and cubed feta cheese. 5. Make the Balsamic Vinaigrette: In a small bowl, whisk together 2 Tbsp olive oil, 1 Tbsp Balsamic vinegar, 1 Tbsp freshly squeezed orange juice, salt, and pepper to taste. This will yield approximately 1/4 cup of Balsamic Vinaigrette. 6. Assemble the salad: Add the rocket leaves to the bowl with the beetroot mixture. Drizzle the Balsamic Vinaigrette over the salad and toss to combine. Enjoy your delicious and healthy Beetroot Salad with Balsamic Vinaigrette!!!!! #salad #beetroot #beetrootbutternutsalad #lufuno #lufunosinthumule #cheffuni #cooking #sama28