My Dad has a killer vegie garden. He recently had an abundance of beetroot so I had a go at this salad to eat with dinner one night. It was divine...
Roasted Beetroot, Pumpkin and Hazelnut Salad
1 small bunch beetroot, trimmed
1/4 Jap/Kent pumpkin, deseeded, cut into 2cm cubes
Olive oil spray
Sea salt & freshly ground pepper
1 red onion, cut into 1cm thick wedges
1/4 cup (60ml) low-fat French dressing
1 tbs fresh lemon juice
50g fresh rocket, trimmed
1/2 cup feta, crumbled
1/4 cup hazelnuts, roasted, roughly chopped
Preheat oven to 200 degrees Celsius. Wrap the beetroot in foil. Place the pumpkin and onion on a baking tray and spray with oil and season with salt and pepper. Add the wrapped beetroot to the tray. Roast for 30-40 minutes until tender. Remove beetroot from foil to cool slightly.
Gently rub the beetroot to remove the skin. Cut into small cubes.
In a large bowl, toss the rocket, beetroot, pumpkin and onion with the dressing. Sprinkle with feta and hazelnuts to serve.