Recipe

Beetroot and pumpkin salad

This beautiful beetroot and roasted pumpkin salad is filling enough to enjoy as a healthy vegetarian dinner, or served alongside some freshly grilled lamb. You can take any leftovers to work or school, too.

  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Beetroot and pumpkin salad
  • 500 gram pumpkin, seeds removed, peeled, chopped
  • 1 tablespoon olive oil
  • 450 gram can baby beets, drained, quartered
  • 400 gram can chickpeas, drained, rinsed
  • 1 avocado, stone removed, peeled, chopped
  • 100 gram feta, cubed
  • 100 gram baby rocket leaves
  • sliced baguette, to serve
  • fruit, to serve
Dressing
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoon maple syrup

Method

Beetroot and pumpkin salad
  • 1
    Preheat oven to moderate, 180°C. Line oven tray with baking paper.
  • 2
    Arrange pumpkin on tray. Drizzle with oil and season to taste. Bake for 20-25 minutes, until tender. Cool slightly.
  • 3
    DRESSING: In a small jug, whisk all dressing ingredients together. Season to taste.
  • 4
    In a small bowl, combine pumpkin, beetroot, chickpeas, avocado, feta and rocket. Toss gently and drizzle with dressing. Pack in a lunchbox with slices of baugette and fruit.

Notes

Make sure you drain the beetroot well on paper towel. Cook pumpkin the night before, or make this salad with leftover roast vegetables.

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