Pumpkin and Beetroot Salad

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Well this is a pretty easy recipe and once you cook the pumpkin and beetroot cooked it is pretty quick to throw together. But it is tasty and well received every time I make it.

Firstly to cook the beetroot. I am a bit of a cheater when it comes to 'roasting' the beetroot. I put a pot of water on the hot plate and bring it to the boil. I then cut the root and leaves off three beetroots and place them in the pot once it is boiling. I boil them in the water for 15 minutes.

While they are boiling away I cut up the pumpkin. I use butternut. Preheat your oven to 180 degrees celcius. Cut it into 1.5 cm cubes and spread out over a baking tray. Season with salt and pepper and spray with cooking spray. (You can drizzle with olive oil but I don't like to have too much oil and find the cooking spray does the job because you are just trying to ensure that they don't stick.)

Once your beets have been boiling away for 15 minutes remove them and pat off any excess water with paper towel. Wrap you beets in some foil with a dash of olive oil.

Put the tray of pumpkin and the wrapped beets in the oven and cook for 25-30 minutes, or until the pumpkin begins to brown. Remove from the oven and set the pumpkin aside to cool down. Remove the beetroots from the foil and allow to cool slightly before peeling the skin. Cut the beets into cubes a similar size to the pumpkin. Then side aside to cool.

I just bought a bag of 3 lettuce leaf mix or you can just use rocket but I like the mixture. Spread the lettuce over a platter. The distribute the pumpkin and beetroot over the leaves. Then chop up 1/4 of a cup of walnuts and sprinkle over salad. Crumble some feta over the top, I used a piece of feta about 6 cm  by 6 cm by 1.5 cm thick.

Finally just before serving drizzle with a good balsamic vinegar. (The salad can be assembled ahead of time just leave the dressing off until you serve it.)


Not only is this colourful salad it is delicious and a real crowd pleaser.

Happy cooking until next time, Kate.

***Ingredients
  • 3 large beetroots
  • 1/2 butternut pumpkin
  • Salt and pepper
  • Lettuce (I used 3 lettuce mix)
  • 1/4 cup walnuts, chopped
  • 50 g feta
  • Balsamic vinegar, to dress

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