Beetroot, Feta, Pumpkin & Walnut Salad.
This salad is absolutely delicious, you can add or omit anything you please and it’s the perfect side to barbecued or roast meat.
I use tinned baby beets as they are sweeter and the only kind my kids will eat, but you can use fresh beetroot, just add them to a sheet of foil with olive oil and a good grind of salt, wrap and roast for 45 minutes or until tender. If you prefer, you can use sweet potato instead of pumpkin too.
2 cups of peeled and cubed butternut pumpkin.
1 teaspoon of olive oil
1/4 teaspoon of Vegeta gourmet stock
60g bag of baby spinach leaves (or use a combo mix with rocket).
425g tin of baby beets
100g Danish feta cheese
1/2 cup of walnuts
1/2 Spanish onion thinly sliced
Balsamic vinegar or my homemade dressing
Homemade dressing –
1 tablespoon of olive oil
1 tablespoon of white vinegar
1/2 teaspoon of whole grain mustard
1 tablespoon of honey
Good grind of black pepper
Preheat oven to 190c, add the pumpkin to a tray and drizzle with olive oil and Vegeta and roast for 25 minutes. When the pumpkin is ready, pop the walnuts in the oven for 5 minutes and set aside.
For the dressing, add all ingredients to a small jar and shake vigorously.
To a large platter start with a bed of baby spinach, sprinkle over the pumpkin, onion and beets and then add the dressing. To finish, crumble over the feta cheese & top with walnuts.
You can omit the pumpkin if you don’t want to turn the oven on and just lightly toast the walnuts in a fry pan instead.
You can also add matchsticks of pear or apple to the salad if using fresh roasted beets as it will add a little sweetness. Orange segments work well too.
Perfect for family gatherings and parties.