Dressing: 1 part cider vinegar to 2 parts olive oil, plus 1 teaspoon honey
Spread tin foil on a large baking tray, and preheat the oven to 200?C.
Peel and cube the butternut squash and spread over the tin foil. Sprinkle with fresh thyme, add a little oil and season well. Then wrap up the tin foil around the squash to make a parcel.
Peel the beetroot and slice into wedges, placing them directly onto the tray beside the parcel. Pop in the oven and roast until soft, approx. 20-25 minutes.
Cook quinoa according to instructions on packet, drain well and then leave to cool.
Fineley dice the onion. Fry in 1 desertspoon of olive oil, making sure to coat the onions well in oil. Add the garlic, season and cook until soft (5-6 mins). When soft, add honey, cider vinegar and rosemary, and continue frying until brown (approx. 5mins).
Crush the walnuts and roast for 4 minutes, 200?C.
Combine all ingredients in a bowl and add the dressing.
Top the salad with Cashel Blue® cheese and serve on its own, or with some quality ham or bacon.
Ingredients:
400g butternut squash
200g beetroot
150g Cashel Blue® cheese (in small slices)
150g quinoa
150g walnuts
30g rocket
1 clove of garlic (crushed with sea salt
3 teaspoons of runny honey
1.5 dessertspoons apple cider vinegar
1 sprig of rosemary
4 sprigs of thyme
sea salt and pepper
Dressing: 1 part cider vinegar to 2 parts olive oil, plus 1 teaspoon honey
Method:
Spread tin foil on a large baking tray, and preheat the oven to 200?C.
Peel and cube the butternut squash and spread over the tin foil. Sprinkle with fresh thyme, add a little oil and season well. Then wrap up the tin foil around the squash to make a parcel.
Peel the beetroot and slice into wedges, placing them directly onto the tray beside the parcel. Pop in the oven and roast until soft, approx. 20-25 minutes.
Cook quinoa according to instructions on packet, drain well and then leave to cool.
Fineley dice the onion. Fry in 1 desertspoon of olive oil, making sure to coat the onions well in oil. Add the garlic, season and cook until soft (5-6 mins). When soft, add honey, cider vinegar and rosemary, and continue frying until brown (approx. 5mins).
Crush the walnuts and roast for 4 minutes, 200?C.
Combine all ingredients in a bowl and add the dressing.
Top the salad with Cashel Blue® cheese and serve on its own, or with some quality ham or bacon.
