This is a hearty and robust warm beetrot and butternut squash salad with pesto dressing that makes a great addition to any meal.
On opening my laptop a few days ago, the first message of the day was from eat the seasons, cheerily but firmly instructing me to ‘eat BEETROOT’. Who could argue with such advice? I love their emails, they really help you to get a feel for the seasonal food of the time that leeches into your consciousness, and you know you will definitely eat BEETROOT if the chance arises.
Truth being, I never stopped eating beetroot. A few weeks ago I put out a teaser of all the vegetables I bought from Riverford Farm Shop, promising recipes in abundance which I failed to deliver. Well, now’s the time to come good on my promise – two, yes TWO recipes if not dedicated to, then at least containing that humble purple rogue – the beetroot. Say goodbye to that crystal white choppping board, and say hello to rich earthy goodness.
Warm Beetroot and Butternut Squash Salad with Pesto Dressing
1 Butternut Squash
A Handful of baby spinach leaves
1 chicory bulb
Other mild flavoured salad leaves such as Lambs lettuce
1 good handful of basil leaves
1 tbsp pine nuts, toasted in a dry pan
2 tbsp olive oil
2 tbsp grated parmesan
1 clove of garlic
This is a great recipe that would go equally well with Roast Turkey, a vegetarian Christmas Roast, or as a hearty and robust addition to any meal. The next recipe will follow soon (ish) !