Ingredients
Serves: 6
- 4 medium Beetroot (skin on tops intact)
- 500grams Pumpkin (peeled,& sliced)
- 1/4 Cup Parsley (flat leaf or crinkly)
- DRESSING
- 1/3 Cup Olive Oil (dash of avocado garlic oil is nice)
- 2 large shallots or spring onions (thinly sliced)
- 1 tsp Dijon Mustard
Directions
Preparation:15min ›
Cook:1hour ›
Extra time:45min ›
Ready in:2hours
- Place beetroot in a square of foil, spray with oil and season with salt & pepper to taste.
- Wrap up tightly and place in pre heated oven -200degC- FOR 40-50 minutes.
- Cool then peel and slice.
- Cook the pumpkin on a BBQ or George Foreman Grill is ideal for 7-10 minutes
- To make the dressing: place all ingredients in bowl or jug, whisk well and eason to taste.
- Arrange vegetables alternately on a platter
- Drizzle with dressing
- ENJOY
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Reviews in English (1)
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this is great way to use beetroot - 18 Dec 2009
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