Balsamic Pumpkin, Beetroot And Onion Salad

Balsamic Pumpkin, Beetroot And Onion Salad

Use Jap or Kent pumpkin as it holds its shape well during baking and has a sweet, nutty  flavour.


1 kg pumpkin, peeled, seeded, cut into chunks

¼ cup olive oil

1 bunch baby beets, trimmed, scrubbed, halved, leaves retained

2 red onions, cut into thick wedges

80 g baby rocket leaves

100 g white castello, crumbled

Balsamic glaze, to serve


1Preheat oven to hot, 200 C.

2Place pumpkin in a large baking dish. Drizzle with oil and season to taste. Toss well. Bake 15 mins.

3Add beetroot and onion, basting with a little oil. Bake a further 10-15 mins until tender.

4In a serving bowl, toss vegetables with rocket and reserved beetroot leaves. Dot with cheese and drizzle with glaze to serve.