close
Advertisement
Shop Now
Magazine
 

Roasted Pumpkin and Beetroot Salad

This elegant salad is easy to prepare and you can roast the pumpkin and beetroot while you are cooking other dishes. Serve it warm with some crusty wholegrain bread for a light but balanced meal.

Roasted Pumpkin and Beetroot Salad

Ingredients

  • 750 g butternut pumpkin, cut into chunks
  • olive oil spray
  • 4 baby beetroot, about 250 g in total, scrubbed
  • 2 tablespoons pine nuts
  • 400 g can brown lentils, rinsed
    and drained
  • 1 small red onion, halved and thinly sliced
  • 60 g baby spinach leaves
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 2/3 cup (100 g) crumbled reduced-fat fetta
  • freshly ground black pepper

Preparation

  1. Preheat the oven to 200°C. Line a baking tray with baking paper.
  2. Spread the pumpkin on the prepared tray and spray with olive oil. Wrap the beetroot in a large sheet of foil. Bake the beetroot for 15 minutes, then add the pumpkin and bake for 45 minutes, until the pumpkin is tender and lightly browned and the beetroot is tender when pierced with a small, sharp knife. Unwrap the beetroot and set aside with the pumpkin to cool to room temperature.
  3. Meanwhile, spread the pine nuts on a baking tray. Bake for 3 minutes, until lightly golden. Transfer to a plate to cool.
  4. Slip the skins off the cooled beetroot and cut each into six wedges.
  5. Combine the lentils, onion and spinach in a large serving bowl. Drizzle with the vinegar and oil, and toss to combine. Top with the pumpkin and beetroot, sprinkle with the fetta and pine nuts, and season with freshly ground black pepper.

Serves 4
Preparation: 20 minutes
Cooking: 1 hour 5 minutes

Tags:



More Recipes

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Advertisement