Balsamic Pumpkin, Beetroot And Onion Salad

Balsamic Pumpkin, Beetroot And Onion Salad

By Atika Lim  ,

December 18, 2016

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

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 8

Ingredients

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

Directions

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.

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

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