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Roasted Pumpkin and Beetroot Salad

January 1, 2014 by

A lovely salad for the summer!

Ingredients

  • Beetroot, roasted
  • Pumpkin, roasted
  • Walnuts, candied
  • Pistachio and/or pumpkin seeds, toasted
  • Feta Cheese
  • Baby Spinach
  • Red Onion, finely sliced
  • Vinaigrette – see below

Roasted Beetroot

  • Beetroot, 600g – 800g peeled and cut in chunks.
  • Brown Sugar, 1 tbsp
  • Balsamic Vinegar, 2 tbsp
  • Salt and pepper

Combine above and bake on 180 till soft and browned.

Roasted Pumpkin

Mix pumpkin, olive oil, honey and orange juice. Season with salt and pepper.  Roast till browned.

Candied Walnuts

  •  Walnuts, 11/2 cup
  • Brown Sugar, 1/2 cup

Toast walnuts lightly in dry pan, remove. Add sugar stir till melted and add nuts – Be quick!
Line baking try with baking paper and through nuts on to crisp up – chop up a bit.

 

Vinaigrette

  • Extra virgin olive oil,  1⁄3 cup
  • Red wine or sherry vinegar, 2 tbsp
  • Dijon mustard, 1 tsp
  • Garlic, 1 clove crushed
  • Red Onion, finely sliced

Mix above ingredients, add onion after mixed to soak for a bit.

 

Make the salad

Add all the ingredients together! Don’t forget the feta cheese! And add some toasted pumpkin and pistachio nuts.

 

 


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