Roasted beet salad with horseradish and pumpkin seeds
Step 1/5
- oven
Preheat the oven to 220 degrees.
Step 2/5
- 1 butternut squash
- 1 tbsp olive oil
- 1 pinch chili flakes
- oven
- baking tray
Halve, desired and cut the butternut squash into 1cm slices. Toss with 1 tbl spoon of olive oil, spread out on a large baking tray, sprinkle with chilli flakes, season and roast for 25-30min turning halfway until golden in places.
Step 3/5
- 40 g pecans
- oven
Put the pecans on a separate baking tray and add to the oven for the final 5 minutes of roasting.
Step 4/5
- 2 tbsp extra-virgin olive oil
- ½ lemon
For the dressing, whisk together the extra virgin olive oil, lemon zest and juice.
Step 5/5
- 280 g red chicory
- 2 tbsp dried cranberries
- 75 g goat cheese
Separate the leaves of red chicory. Arrange the roasted butternut squash and the leaves on the plate. Scatter over the cranberries and toasted pecans, dot over the goats cheese then spoon over the dressing. Grind over some black pepper and serve immediately.
