Butternut, beetroot and red onion balsamic with salsa verde

Butternut, beetroot and red onion balsamic with salsa verde

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

This is an amazing side dish that packs in some pretty bold flavours and boasts crazy colours when you serve it up. Its sharp and earthy tastes make it great with anything from game meat to vegetarian bakes, or even as part of a warm salad. Try adding some goat cheese for extra zing if you want it!

Ingredients

Quantity Ingredient
1/2 small butternut squash, diced and seeded skin left on
2 large, raw beetroot, scrubbed then diced, skins left on
1 large red onion, peeled and cut into wedges
olive oil, drizzling
2 tablespoons balsamic vinegar
sea salt
black pepper

For the salsa verde

Quantity Ingredient
1/2 garlic clove, finely chopped
2 handfuls flat-leaf parsley
handful basil
handful mint
2 teaspoons capers
2 anchovies
2 teaspoons apple cider vinegar
2 tablespoons olive oil

Method

  1. Preheat the oven to 180°C.
  2. Put the diced vegetables and onion on a baking sheet. Drizzle with olive oil, 1 tablespoon of the balsamic vinegar, plus a pinch of salt and pepper. Roast for about 30 minutes, or until soft with the edges browning. Turn the vegetables occasionally, and halfway through the cooking time, add the second tablespoon of balsamic vinegar.
  3. To make the salsa verde, add all ingredients to a food processor and pulse to a coarse salsa.
  4. Serve the roasted vegetables with a drizzle of the salsa over the top.

Note

  • Roasting and baking

    Perfect as a side
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