Warm salad with butternut squash and beetroot

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
cooking - 30'
serves - 2  

To Sum-up...



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


  • 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

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