Hearty Roasted Beetroot and Pumpkin Salad
Roast beetroot and pumpkin salad with walnuts and rocket
An elegant and colourful salad, that perfectly balances the sweetness of roasted vegetables with the pepperiness of fresh rocket leaves and a zingy mustard dressing.
Ingredients
- A few handfuls of fresh rocket leaves
- A few handfuls of baby spinach leaves
- 1 bunch of baby beetroot
- A good-sized wedge of Kent pumpkin
- 1/4 -1/2 cup of walnuts (crush them a little)
- A really good handful of pepitas (pumpkin seeds) and toasted sunflower seeds (optional)
- About 2 tsp of seeded mustard
- About 2 tsp of maple syrup or agave nectar
- 1/2 teaspoon of sesame oil
- 2 tablespoons of olive oil
- A good pinch of salt
- Pepper to taste
- About 2 teaspoons of balsamic vinegar
- About 2 teaspoons of apple cider vinegar
Directions
The salad- Wash and wrap the baby beetroot individually in foil, then roast at 200 degrees C for about 30 minutes, until you can easily poke a knife through. Unwrap, then rinse under cold water (wear gloves!) and the skins should slide right off, or you can leave the skins on. Cut into small quarters.
- Slice the pumpkin into thin wedges (leaving the skin on will help the wedges keep their shape). Toss with a little olive oil and a pinch of salt, arrange on a baking tray and roast at the same time as the beetroot.
- Put the rocket and spinach in a serving bowl and, and top with the cooled beetroot and pumpkin. Sprinkle over the walnut and seeds, drizzle with the dressing, and serve immediately.
- Whisk all ingredients together, then taste and adjust the amount of maple syrup and vinegar to suit your palate.
Recipe by https://whyveg.com/
