Roast Pumpkin & Beetroot Salad
Posted on 24/11/2016
Whenever I’m asked to bring a dish to a special event, this ‘Roast Pumpkin and Beetroot Salad‘ is the one I whip up; not only do the rich colours of this dish draw everyone’s attention, it’s incredibly easy to prepare and tastes delicious 🙂
In preparing this dish, there are alternatives methods for cooking beetroot – bake, pressure cook and/or boil. You can read all about these (& more fun facts about beetroot, hint: keep your beet greens) here: “How to Prepare Beetroot (Properly)“.
I personally prefer a combination of red wine vinegar and olive oil, however others (with a slightly sweeter tooth), prefer a drizzle of balsamic vinegar 😉 I thought I'd let you decide.
Preheat oven to 180C (fan).
Wrap each beetroot in a piece of unbleached baking paper and then again in aluminium foil. Bake on a tray for 40-60 mins or until tender.
Line a separate baking tray with baking paper. Spread pumpkin pieces and red onion wedges over baking tray. Drizzle over 1 tablespoon olive/macadamia/coconut oil. Toss to combine. Bake alongside encased beetroot for approximately 25 mins or until tender.
Once beetroot is done, remove from foil and baking paper, set aside to cool slightly before removing skin; if cooked well, this should peel off easily.
Cut beetroot into 2-3cm pieces.
In a large salad bowl, add rocket, beetroot, pumpkin, red onion. Top with walnuts, parsley, crumbled goat’s cheese and your choice of dressing. Enjoy!
This salad pairs well with lamb, chicken and fish.
Walnuts can be subbed for pine nuts 🙂 Walnuts can also be toasted in the oven and drizzled with honey for special occasions (just be mindful of your total sugar intake).
If I don’t have parsley on hand, I like to sub in 1 tbsp. fresh thyme 🙂
If you’re looking to add some “bulk” to this salad, add some cooked quinoa.