Beetroot and pumpkin salad

Beetroot and pumpkin salad


3 people made this

Nice salad to have with any meal .Easy to prepare

katiekatz West Coast, New Zealand

Serves: 6 

  • 4 medium Beetroot (skin on tops intact)
  • 500grams Pumpkin (peeled,& sliced)
  • 1/4 Cup Parsley (flat leaf or crinkly)
  • 1/3 Cup Olive Oil (dash of avocado garlic oil is nice)
  • 2 large shallots or spring onions (thinly sliced)
  • 1 tsp Dijon Mustard

Preparation:15min  ›  Cook:1hour  ›  Extra time:45min  ›  Ready in:2hours 

  1. Place beetroot in a square of foil, spray with oil and season with salt & pepper to taste.
  2. Wrap up tightly and place in pre heated oven -200degC- FOR 40-50 minutes.
  3. Cool then peel and slice.
  4. Cook the pumpkin on a BBQ or George Foreman Grill is ideal for 7-10 minutes
  5. To make the dressing: place all ingredients in bowl or jug, whisk well and eason to taste.
  6. Arrange vegetables alternately on a platter
  7. Drizzle with dressing
  8. ENJOY

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Reviews (1)


this is great way to use beetroot - 18 Dec 2009

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