Name: Balsamic pumpkin, beetroot and onion salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 kilogram pumpkin, peeled, seeded, cut into chunks; 1/4 cup olive oil; 1 bunch baby beets, trimmed, scrubbed, halved, leaves retained; 2 red onions, cut into thick wedges; 80 gram baby rocket; 100 gram white castello, crumbled; balsamic glaze to serve

Balsamic pumpkin, beetroot and onion salad

This pumpkin, beetroot and onion salad is a great idea for a healthy side for your Christmas table. The balsamic glaze gives it a tasty tang, and it's filled with beautiful vibrant colours.

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Serves 6

Prep

20M

Cook

30M

Total

50M

Ingredients

1 kilogram pumpkin, peeled, seeded, cut into chunks

1/4 cup olive oil

1 bunch baby beets, trimmed, scrubbed, halved, leaves retained

2 red onions, cut into thick wedges

80 gram baby rocket

100 gram white castello, crumbled

balsamic glaze to serve

Method

1.Preheat oven to hot, 200°C.

2.Place pumpkin in a large baking dish. Drizzle with oil and season. Toss well. Bake for 15 minutes.

3.Add beetroot and onion, basting with a little oil. Bake for a further 10-15 minutes or until pumpkin is tender and golden, and beetroot and onion are tender.

4.Toss vegetables in a serving bowl with rocket and reserved beetroot leaves. Dot with cheese and drizzle with glaze to serve.

Kent pumpkin holds its shape well during baking and has a sweet, nutty flavour.
Note

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