This warm salad with butternut squash and beetroot, it’s really special thanks to the mix of spices that covers the veggies :-) It’s tasteful yet light and the small amount of feta cheese brings some softness, the nuts their crunchiness :-) It’s really easy to make but you must have the spices, nevertheless, the final dish worth the effort ;-) Give it a try and let me know ;-)
In two words:
“There are two kinds of trueness in love: the first one comes when we constantly find new things to love to our lover; the second one is to keep this consistency and find happiness”
To Start...
difficulty – easy
preparation-10'
cooking - 30'
serves - 2
To Sum-up...
Ingredients
for the mix of spices
- 1 teaspoon of curry
- 6 cloves
- 2/3 of a cinnamon stick
- ½ teaspoon of coriander grains
- 1 teaspoon of fennel seeds
- ½ teaspoon of mustard seeds
- ½ teaspoon of ground cumin
- 1 teaspoon of paprika
- 2 pinches of fleur de sel or coarse salt (for every batch of veggies)
- 3 turn mills of Kampot black peppe (for every batch of veggies)
for the veggies
- ½ small butternut squash
- 1 medium size cooked beetroot
- 1 clove of garlic of medium size
- teaspoons of olive oil for the beetroot
- 1 teaspoon of olive oil for the butternut squash
to bring everything together
- 30gr of feta cheese
- 30gr of walnuts
Steps
- Preheat the oven at 180°C
- Peel the butternut squash with a vegetable peeler
- Slice the butternut squash in 2cm cubes
- Slice the beetroot into 2cm cubes a well
- Add all the spices (except the paprika and the cinnamon) into a bowl
- Stir well with a teaspoon
- Heat-up a pan
- Add the spices and the cinnamon, not the paprika
- Heat up the spices and stir constantly with a wooden spoon
- Once the mustard seeds starting to pop, remove the pan from the heat
- Pour the spices into a mortar and add the paprika
- Start crushing the spices gently with the pestle
- Pour half the mix of spices onto the butternut squash
- Add the portion of the olive oil reserved for the butternut
- Stir well with a teaspoon to cover the cubes with spices and oil
- Smash the clove of garlic with the skin on
- Crumple parchment paper enough to cover a small baking dish
- Press and spread the paper as to cover up the recipient
- Spread onto the pan the butternut squash and the garlic in a single layer
- Cook in the oven for 30’
- 10’ before the end of cooking, add the walnuts in a pan and place it in the oven to roast the walnuts
- Pour the remaining half of spices onto the beetroot cubes
- Stir well with a teaspoon
- Heat up the olive oil reserved for the beetroot in the pan
- Once hot, add the beetroot cubes into the pan and cook for 3’-5’
- Once the cooking of the veggies is finished, add them into a bowl
- Slice the garlic and add it to the veggies
- Toss everything together and stir with a spoon
- Roughly cut the nuts into medium size pieces with a knife
- Sprinkle them on top of the veggies
- Sprinkle also on top of the veggies the feta cheese smashed between your fingers
- Stir everything together
- It’s really good and light!
- Enjoy :-)
o-o C'est si bon ! o-o
- Categories: Vegetarian Food, Special Food, Veggies, Recipes
- Ingredients: garlic, beetroot, butternut squash, cinnamon, cloves, cilantro (coriander), cumin, curry, feta cheese, fennel seeds, mustard seeds, olive oil, walnuts, paprika
