This roasted pumpkin and beetroot salad is substantial enough to stand on its own as a main meal. Alternatively this salad can be shared as a side dish.

Roasted Pumpkin and Beetroot Salad

Ingredients

  • 1 small bunch beetroot, trimmed
  • ¼ Kent pumpkin, deseeded, cut into thick wedges
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • ½ both red and green capsicum, char grilled
  • 1 bulb garlic
  • 1 tbsp fresh lemon juice
  • 50g fresh rocket, trimmed
  • ½ cup feta, crumbled

Method

  • Preheat oven to 200°C.
  • Wash and peel the beetroot, coat in a little olive oil and wrap in foil.
  • Place the pumpkin on a baking tray and coat with the remaining olive oil.
  • Rub the pumpkin with the garlic, season.
  • Add the wrapped beetroot to the tray.
  • Roast for 30-35 minutes until tender. Remove from oven and cool.
  • Cut the beetroot into wedges.
  • Arrange all ingredients in individual bowls.
  • Sprinkle with feta and drizzle with a little olive oil to serve.
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