About this recipe:This beetroot and pumpkin salad is a nice accompaniment to any autumn meal. It is easy to prepare, and especially convenient to make if you already have the oven on for a roast or other dish. Serve warm or at room temperature.
4 medium beetroot (skin and tops intact)
1-2 teaspoons olive oil
salt and pepper to taste
500g pumpkin, peeled and sliced
4 tablespoons chopped fresh parsley
For the dressing
5 tablespoons olive oil
2 shallots or spring onions, thinly sliced
1 teaspoon Dijon mustard
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 200 C / Gas 6.
Place beetroot in a square of foil, drizzle with oil and season with salt and pepper to taste. Wrap up tightly and place in preheated oven for 40 to 50 minutes.
Cool the beetroot, then peel and slice.
Meanwhile, cook the pumpkin on a BBQ for 7-10 minutes (see footnote).
To make the dressing: Place all ingredients in bowl or jug, whisk well and season to taste.
Arrange vegetables alternately on a platter. Drizzle with dressing. ENJOY!
If it's not barbecuing season, simply make two foil packets - one for the pumpkin, one for the beetroot. Bake both in the oven till tender.