Roast Pumpkin & Beetroot Salad Posted on 24/11/2016

Pumpkin and Beetroot Salad - An Apple a Day

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)“.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Beetroot Salad - An Apple a Day

Roast Pumpkin & Beetroot Salad


  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 people 1x

Ingredients

Scale
  • 500 g beetroot (ends removed)
  • 700 g pumpkin (peeled, cut into 2-3cm pieces)
  • 1 red onion (peeled and cut into wedges)
  • 200 g fresh rocket leaves
  • 1/2 cup walnuts (chopped)
  • 1 1/2 tbsp. coarsely chopped flat leaf parsley
  • 100 g goat’s feta (crumbled)

Dressing

  • 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.

Instructions

  1. Preheat oven to 180C (fan).
  2. 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.
  3. 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.
  4. 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.
  5. Cut beetroot into 2-3cm pieces.
  6. 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!

Notes

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.

  • Category: Salad
  • Cuisine: Dairy Free, Gluten Free


Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
Close