Detailed step-by-step description of how to cook the dish "Roasted beetroot, pumpkin & hazelnut salad". Try it by all means
- Preheat oven to 200°C. Wrap the beetroot bulbs in foil. Place the pumpkin on a baking tray and spray with olive oil. Season. Add the wrapped beetroot to the tray. Roast for 30-35 minutes until tender. Remove beetroot and cool.
- Meanwhile, add the onion and garlic to the baking tray. Bake with the pumpkin for a further 25 minutes or until tender.
- Wear gloves to remove the foil and gently rub the beetroot to remove the skin. Cut into wedges. Slice the end off the garlic bulb and squeeze into a food processor. Add the dressing and lemon juice, and process until combined.
- In a large bowl toss the rocket, beetroot, pumpkin and onion with the dressing. Sprinkle with feta and hazelnuts to serve.
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