Name: Beetroot and pumpkin salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 500 gram pumpkin, seeds removed, peeled, chopped; 1 tablespoon olive oil; 450 gram can baby beets, drained, quartered; 400 gram can chickpeas, drained, rinsed; 1 avocado, stone removed, peeled, chopped; 100 gram feta, cubed; 100 gram baby rocket leaves; sliced baguette, to serve; fruit, to serve; Dressing; 2 tablespoon extra-virgin olive oil; 1 tablespoon red wine vinegar; 2 tablespoon maple syrup

Beetroot and pumpkin salad

This beautiful beetroot and roasted pumpkin salad is filling enough to enjoy as a healthy vegetarian dinner, or served alongside some freshly grilled lamb. You can take any leftovers to work or school, too.

Skip to Recipe

Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

500 gram pumpkin, seeds removed, peeled, chopped

1 tablespoon olive oil

450 gram can baby beets, drained, quartered

400 gram can chickpeas, drained, rinsed

1 avocado, stone removed, peeled, chopped

100 gram feta, cubed

100 gram baby rocket leaves

sliced baguette, to serve

fruit, to serve

Dressing

2 tablespoon extra-virgin olive oil

1 tablespoon red wine vinegar

2 tablespoon maple syrup

Method

1.Preheat oven to moderate, 180°C. Line oven tray with baking paper.

2.Arrange pumpkin on tray. Drizzle with oil and season to taste. Bake for 20-25 minutes, until tender. Cool slightly.

3.DRESSING: In a small jug, whisk all dressing ingredients together. Season to taste.

4.In a small bowl, combine pumpkin, beetroot, chickpeas, avocado, feta and rocket. Toss gently and drizzle with dressing. Pack in a lunchbox with slices of baugette and fruit.

Make sure you drain the beetroot well on paper towel. Cook pumpkin the night before, or make this salad with leftover roast vegetables.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy