Roasted pumpkin, beetroot and goats cheese salad

This must be one of my most favourite salads. It is very similar to my butternut one, but after roasting some pumpkin the other day I must say I do prefer this. The natural sweetness of the pumpkin with the creamy tartness of the goats cheese makes my taste buds go crazy! Yummy and healthy, why not!

Roasted pumpkin, beetroot and goats cheese salad
Servings Prep Time
4people 10minutes
Cook Time Passive Time
35minutes 5minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
35minutes 5minutes
Ingredients
  • 300grams pumkinlarge dice
  • 300grams beetrootlarge dice
  • 600grams rocketprepared
  • 300grams goats cheeseor chevin if not available
  • 1/2cup pumpkin seedstoasted
  • 4tbsp balsamic vinegar
  • 4tbsp olive oilextra virgin
Instructions
  1. Lightly grease two non stick baking trays with olive oil/olive oil spray. and place the pumpkin and beetroot separately on each of them, roast for 35-40 minutes or until cooked through and caramalised on the edges (turn once during the cooking process). The beetroot will take slightly longer. Once cooked to your liking remove and allow to cool completely before using (note: You can toss and work the goats cheese through at this point which then further infuses the flavour with the roasting juices)
  2. Place the rocket in a serving bowl, top with the cooled roast veg, teaspoon rounds of the goats cheese and lastly the toasted pumpkin seeds
  3. Lastly whisk the olive oil with the balsamic vinegar and drizzle over the salad and serve

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

 
css.php