Roasted Pumpkin and Beetroot Salad
A fantastic salad using some of our most colourful and flavour packed root vegetable. Full of vitamins and minerals, this vegetarian salad will look as good as its tastes.
ROAST PUMPKIN AND BEETROOT SALAD
¼ of a Kent or Jap pumpkin, sliced into thin wedges with skin on
3 beetroots, scrubbed, skin on sliced into 1cm thick discs
1 tsp cinnamon
Salt and pepper
3 tbsp. goat’s cheese
1-2 handfuls of broken flaxseed crackers (see starters and snacks section)
Handful flat leaf parsley
80 ml extra virgin olive oil
1 tsp honey or pure maple syrup
2 tbsp. red wine vinegar
½ tsp chilli flakes (optional)
½ tsp salt flakes
1. Preheat your oven to 180 degrees and line two trays with baking paper.
2. Place the beetroot and pumpkin on separate trays, season with salt and pepper and sprinkle over cinnamon and olive oil. Roast until tender, around 40-50 minutes. Roughly chop the pumpkin wedges a little smaller once cooked. And set aside with the beetroot discs to cool.
3. For your dressing mix all of the ingredients in a small bowl.
4. To assemble, spread the pumpkin and beetroot out on a large flat plate, scatter over the goat’s cheese, flaxseed crackers and finish with a sprinkle of flat leaf parsley.