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Fresh Living Network
Tangy beetroot and butternut salad

Tangy beetroot and butternut salad

A substantial side packed with flavour.
6
RECIPE TYPE:Salads
 
Method
  • Roast butternut chunks with a glug of oil and seasoning at 200°C for 25-30 minutes until golden, tossing regularly.
  • Toast pumpkin and sunflower seeds in a pan.
  • Mix cooled butternut with PnP tangy beetroot salad. Toss through baby spinach.
  • Serve with toasted seed sprinkle and a handful chopped spring onion.
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