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  • Breeanna Scott

Roast Pumpkin & Beetroot Salad


Ingredients:

-2 beetroots

-1/4 pumpkin

- Spinach and rocket mix -Feta -Dill

-Pumpkin seeds -Olive oil


Dressing: 1 tbsp olive oil 1 tbsp rice wine vinegar

1 tbsp tamari



Method -Preheat oven to 180 degrees -Dice pumpkin & beetroot into cubes -Roast in oven for 20-30 minutes -Spread rocket & spinach over plate/dish -Layer with cooked pumpkin & beetroot, then crumble feta over the top -Sprinkle with dill & pumpkin seeds -Whisk dressing ingredients together, & pour on top just before serving




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