Spring Roast Veggie Salad - Foxford

Garlic Roast Squash, Beetroot & Carrot Salad with Spinach & Toasted Pumpkin Seeds



1/2 Butternut squash

3 whole beetroot

2 carrots

6 cloves of garlic

300ml 0live oil

100g baby spinach

Sea salt

Toasted pumpkin seeds


  1. Peel the squash, carrots and beetroot.
  2. Cut the squash into finger size lengths (keep the second half for a soup)
  3. Cut the beetroot into wedges, and chop the carrot into large 1.5 inch chunks approx..
  4. Grab 3 trays or casserole dishes and toss the vegetables in the olive oil keeping a little more for the squash.
  5. Puree the garlic and toss over the squash, season all 3 trays with sea salt.
  6. Place in the oven at 170-180 degrees Celsius.
  7. The carrots and beetroot will take approximately 30 minutes depending on your oven, the squash may take a little longer.
  8. Wash and shred the spinach. Toast the seeds on a tray in the oven, allow to cool. Any excess can be kept in a sealed jar and used anytime to top salads or porridge etc
  9. Once the veg is all tender, allow cool, then arrange on a platter. Layer squash first followed by the beetroot and carrot.
  10. Sprinkle the spinach on top, followed by the seeds.
  11. This salad is great hot or cold, roast vegetables will keep in the fridge for up to 3 days once cooled properly in advance.
  12. They can be added to couscous, rice or tossed with leaves and some goats cheese for a tasty lunch.
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