Impress your guests with this colurful and healthy beetroot and butternut squash salad from food blogger Zahra Abdalla. #MakeLifeDelicious Ingredients: 800 kg beetroot 800 kg butternut squash, cut into 1 inch cubes 150g arugula olive oil salt pepper 2 tbsp lemon juice Olive oil Vegetable oil ½ tsp. cumin seeds 1/4 cup pine nuts 1/2 cup feta cheese, cut into 1/2 inch cubes Directions: Pre-heat steam oven at 75 degrees Celsius. Place peeled, raw beetroot whole in a sous vide vacuum bag. Place bag in the Electrolux Combi Steam Oven and steam the beetroot for 1.5 hours. Pre-heat oven at 175 degrees Celsius, on ECO Roasting Function. Remove beetroot from sous vide bag and cut into 1 inch cubes. Place the cut beetroot on a baking pan, add a drizzle of olive oil and season with salt and pepper. Toss ingredients together. Roast the beetroot for 30 minutes. Season the butternut with salt and pepper. Pre-heat baking pan with 2 tbsp. vegetable oil, 1 tbsp. olive oil and 1/2 tsp cumin seeds for about 3 - 5 minutes, until the oil is very hot. Add the seasoned beetroot and toss until all the vegetable until fully coated. Bake in the oven for about 30 minutes Cool roasted butternut and roasted beetroot. Toss arugula in a lemon juice, a drizzle of olive oil and season with salt and pepper. Serve arugula on a large serving platter. Add the roasted butternut, beetroot, feta cheese and garnish with pine nuts.
by Electrolux via Endless Supplies .Us - Brands
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