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Roasted beetroot, pumpkin & hazelnut salad
Roasted beetroot, pumpkin & hazelnut salad
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Ingredients:
  • 1 small bunch beetroot, trimmed
  • 800g pumpkin
  • Sea salt & freshly ground pepper
  • 1 red onion, cut into 1cm thick wedges
  • 1 bulb garlic
  • 60ml french salad dressing
  • 21.00 gm fresh lemon juice
  • 50g fresh rocket, trimmed
  • 65g feta
  • 40g hazelnuts
Instructions:
  • Preheat oven to 200°C. Wrap beetroot in foil and place on a baking tray with pumpkin. Drizzle with olive oil, season, and roast for 30-35 minutes until tender. Cool beetroot before serving.
  • Add the onion and garlic to the baking tray while the pumpkin bakes, and continue baking for another 25 minutes, or until everything is tender.
  • Use gloves to peel the foil off the beetroot and delicately rub to remove the skin. Cut into wedges. Trim the end of the garlic bulb and squeeze into a food processor along with the dressing and lemon juice. Process until well combined.
  • Combine the rocket, beetroot, pumpkin, and onion in a large bowl. Drizzle with the dressing and mix well. Top with feta and hazelnuts before serving.

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