Beetroot & Squash Salad with a Hazelnut Dressing

Beetroot & Squash Salad with a Hazelnut Dressing

You’ll Need (Serves 2)

  • ½ a squash, cut into half-moon slices
  • a little coconut oil
  • 3-4 medium beetroot scrubbed and cut into wedges
  • 70 g feta, crumbled
  • 50g rocket or salad leaves

For the hazelnut dressing

  • handful (50g) of toasted hazlenuts
  • small bunch (20g) parsley, finely chopped
  • zest of 1 lemon
  • juice of ½ a lemon
  • 3-4 tbsp Extra Virgin Olive Oil
  • pinch of salt flakes


  1. Preheat oven to 200.
  2. Toss the squash in coconut oil and roast on a shallow tray for 25-30 mins until browning. Do the same with the beetroots on a separate tray, so they do not stain the squash pink. Toast the hazelnuts in the oven for about 5-6 minutes, until golden and allow to cool
  3. Chop the hazelnuts and mix with the rest of the dressing ingredients. This should be quite chunky.
  4. Arrange the squash and beetroot on a bed of rocket or leaves, crumble the feta over the top and drizzle with hazelnut dressing.

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