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
  • Print


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
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoon maple syrup


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.


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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