Everyday recipes
Beetroot and pumpkin salad
Serving size: Serves 4
Cooking time: Less than 60 minutes
Special options: Kid friendlyCourse: LunchFavourite flavours: Salad
See more recipes in this Week's Woman's Day.
INGREDIENTS
pumpkin, 500g, seeds removed, peeled, chopped
olive oil, 1 tablespoon
baby beets, 450g can, drained, quartered
chickpeas, 400g can, drained, rinsed
avocado, 1, stone removed, peeled, chopped
feta, 100g, cubed
baby rocket leaves, 100g
sliced baguette, fruit, to serve
DRESSING
extra-virgin olive oil, 2 tablespoons
red wine vinegar, 1 tablespoon
maple syrup, 2 teaspoons
METHOD
- Preheat oven to moderate, 180C. Line oven tray with baking paper.
- Arrange pumpkin on tray. Drizzle with oil and season to taste. Bake 20-25 minutes, until tender. Cool slightly.
- DRESSING: In a small jug, whisk all dressing ingredients together. Season to taste.
- In a salad bowl, combine pumpkin, beetroot, chickpeas, avocado, feta and rocket. Toss gently and drizzle with dressing. Pack in a lunchbox with slices
of baguette and fruit.
TOP TIP- 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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