Roasted beetroot, pumpkin & hazelnut salad

Recipes / Salads

Detailed step-by-step description of how to cook the dish "Roasted beetroot, pumpkin & hazelnut salad". Try it by all means

Recipe «Roasted beetroot, pumpkin & hazelnut salad» presented in category Recipes / Salads, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1 small bunch beetroot, trimmed, 1/4 Jap/Kent pumpkin, deseeded, cut into 2cm thick wedges, Olive oil spray, Sea salt & freshly ground pepper, 1 red onion, cut into 1cm thick wedges , 1 bulb garlic, 1/4 cup low-fat French dressing, 1 tbsp fresh lemon juice , 50g fresh rocket, trimmed, 1/2 cup 97% fat-free feta, crumbled, 1/4 cup hazelnuts, roasted, roughly chopped.

Ingredients:

  • 1 small bunch beetroot, trimmed 
  • 1/4 Jap/Kent pumpkin, deseeded, cut into 2cm thick wedges 
  • Olive oil spray 
  • Sea salt & freshly ground pepper 
  • 1 red onion, cut into 1cm thick wedges 
  • 1 bulb garlic 
  • 1/4 cup low-fat French dressing 
  • 1 tbsp fresh lemon juice 
  • 50g fresh rocket, trimmed 
  • 1/2 cup 97% fat-free feta, crumbled 
  • 1/4 cup hazelnuts, roasted, roughly chopped 

Instructions

  1. 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.
  2. Meanwhile, add the onion and garlic to the baking tray. Bake with the pumpkin for a further 25 minutes or until tender.
  3. 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.
  4. In a large bowl toss the rocket, beetroot, pumpkin and onion with the dressing. Sprinkle with feta and hazelnuts to serve.