Roasted Squash, Beetroot & Feta Salad

Roasted Squash, Beets & Feta

Prep time: 15 minutes  Cooking Time: 35-40 minutes


  • 1 Butternut Squash
  • 4 Large Beetroot
  • 1 Cup Quinoa
  • 200g Feta Cheese
  • 1 Vegetable Stock Cube
  • 1.5 Tsp Ground Cumin
  • 120g Pack Fresh Rocket (approx)
  • 2 Tsp Coconut Oil
  • 2 Tbsp Extra Virgin Olive Oil
  • Black Pepper

For this recipe you’ll need 2 baking trays.

Set the oven to 180 degrees.

Line 2 baking trays with baking paper and add 1 tsp Coconut Oil into each tray. Set aside for the time being.

Now for the Butternut Squash by following this 6-step process…

butternut squash preparation image

Step One – Using a sharp knife remove the top and bottom of your butternut squash.

Step Two – Stand the butternut squash up on a flat surface with the bottom down.

Step Three – Use a Sharp knife or vegetable peeler and peel the tough outer skin from top to bottom.

Step Four – Slice across the butternut squash just above the rounded lower section to create 2 segments.

Step Five – Slice the rounded bottom section in half, use a spoon to scoop out the seeds.

Step Six – Slice and chop both segments into 2-3cm cubes.

Leave the Butternut Squash to one side for now.

Using a sharp knife, remove the top and bottom from the Beetroot then peel the outer skin with the knife.

Slice and dice up into 2cm cubes as you did with the Butternut squash.

Place both baking trays into the oven until the Coconut Oil has melted.

Remove the baking trays and add both the Butternut Squash and Beetroot to each tray.

Add 1.5 Tsp Ground Cumin to the Butternut Squash tray and mix so that the Coconut Oil and spices cover your Squash.

Make sure you mix the Beetroot to so it is covered by the Coconut Oil.

Place both trays into the oven and roast for 30 minutes.

Whilst your vegetables are roasting it’s time to cook the quinoa.

Add the Quinoa to a pan, cover with water by around 2cm.

Crumble the Vegetable Stock Cube into the water and stir.

Bring to a boil then reduce down to a gentle simmer, the Quinoa will need around 15 minutes to cook, then leave to stand for another 10 minutes with the lid on to steam.

If you’ve never cooked Quinoa before or had poor results previously checkout this short clip for more insight into how to get your Quinoa fluffy!

After 30 minutes remove the vegetables from the oven, add the Butternut Squash and Beetroot to your Quinoa.

Crumble in the Feta Cheese then gently mix to combine everything.

Serve this dish on a bed of Fresh Rocket.

Try finishing the dish with Black Pepper and a drizzle of Extra Virgin Olive Oil.

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