Beetroot and pumpkin salad

    2 hours

    Nice salad to have with any meal .Easy to prepare


    West Coast, New Zealand
    3 people made this

    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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    this is great way to use beetroot  -  18 Dec 2009